Chop parsley, remove stems. (I pull them through a colander), group together as much as possible and chop crosswise and lengthwise. Skin and mince Garlic
Rinse and drain escargot. Add Ghee, and Escargot.
Add Shallots and Parsley and garlic. Cook all together for 5-7 minutes.
I make 3-4 cans, and save what is left in the refrigerator, and heat a few in the microwave for 30 seconds when I want a meal.