These are my snails, hot from the oven.
First step, pick up a snail with a pince à escargot (snail clamp). Don't attempt to pick one up with your fingers—they're hot! Insert your tiny fouchette à escargot (snail fork) and pop the snail out of the shell and into your mouth. Chew, swallow, contemplate how something so slimy can taste so good.
Don't waist that buttery, garlicky goodness that's left behind in the shell; tip it over onto a slice of crusty french bread. Take a bite, swallow, close your eyes in satisfaction, contemplate how healthy garlic is for you (forget the butter).
Take a sip of red wine. Feel all is well in the world. If it happens to be a '99 Bourdeaux, so much the better.
Repeat the process. Watch the shells pile up. Sigh when you get to the last one.