Heat 1 tablespoon of olive oil in a pan, add escargots (number to be determined by chef) and let brown a few minutes.
Then add 2 or 3 minced shallots, 2 cloves of garlic, a handful of mushrooms, parsley, salt, pepper and let brown. Add some white wine, a bunch of mixed herbs, fennel and let cook slowly for 1 or 2 hours.
Mix in breadcrumbs and 2 eggs. Remove from heat as soon as the sauce has the consistency of stuffing.
Put 1 snail in each shell, then fill in with the stuffing and arrange the shells in a dish.
Last, mix 2 cloves of garlic and a stick of parsley (all minced) and an equal amount of stuffing and sprinkle on the shells before baking.