Heat the pan up on a medium heat.
Add the garlic butter to the pan.
Add the shallots and start to soften.
Add the snails.
Cook in the butter until the snails have reached a core temperature of 75°c.
Spoon the snail mix into the shells and place in the serving bowl.
Fill all the shells with the snails and butter mix.
Add the Herb crust to the top of the snails.
Gratin-ate under the grill.
Place in the serving bowl and serve with the thick sliced bread.