Preheat the oven to 375°F (190°C).
Drain and pat dry the Canned Escargots with paper towels, removing any excess liquid.
Finely mince 3–4 Garlic Cloves and the Shallot, and chop a generous handful of the Flat-Leaf Parsley.
In a bowl, mash 6 tablespoons of softened Unsalted Butter and stir in the minced garlic, shallot, parsley, a splash (about 1–2 tablespoons) of Dry White Wine, 1/2 teaspoon of Kosher Salt, a few grinds of Black Pepper, and just a pinch of Ground Nutmeg. Taste and adjust seasoning.
Arrange the drained escargots in a single layer in a shallow ovenproof dish or individual escargot plates, and spoon the garlic-parsley butter over each snail so they are well coated.
Bake until the butter is bubbling and fragrant, about 10–12 minutes (watch so the butter doesn’t brown too dark).
Meanwhile, slice the Baguette into 1/2-inch pieces, brush lightly with olive oil if you like, and toast or grill until crisp and golden.
Serve the escargots hot with the toasted baguette for dipping—spoon the garlicky butter over the bread and enjoy immediately.
