Take the snails out of the can and rinse off the liquid in which they were packed. Divide the snails among four small ovenproof dishes. (If you have those six-pocket snail dishes, put one snail in each pocket.)
Combine (at room temperature) all the other ingredients and mix well. Divide among the four baking dishes, right over the snails.
Put the dishes into the oven on the top shelf and bake for eight to ten minutes, until the sauce is bubbling. Also warm the French bread while this is going on.