Mix together the butter, parsley, garlic, salt and pepper to taste and 1 tablespoon of the brandy.
Push a little of the butter mixture into each snail shell and follow with a snail.
Seal with more butter.
Place the filled shells in a shallow ovenproof dish or escargotiere and pour over the remaining brandy.
Bake in a fairly hot oven (190°C/375°F or Gas Mark 5) for 15 to 20 minutes or until the butter is bubbling and beginning to brown and serve.