Snail Cassolette with Mushroom Duxelles & Cider Cream

Earthy mushroom duxelles, tender snails and a dash of cider make this deeply savoury cassolette an irresistible rustic treat – best served bubbling hot with toasted bread for dipping…

Serves 4

INGREDIENTS

• 24 snails (6 per person), well drained
• 200 g button mushrooms
• 1 small shallot
• 1 garlic clove
• 20 g butter
• A drizzle of oil
• 100 ml dry cider
• 200 ml double cream
• 150 g Rollot cheese
• 1 tsp mild mustard
• Flat-leaf parsley (a few sprigs)
• Salt, freshly ground pepper

METHOD

1. Start with the mushroom duxelles. Finely chop the mushrooms, shallot and garlic. Melt the butter with a little oil to prevent it burning. Add the shallot and garlic and sweat gently without colouring. Add the mushrooms, salt lightly and cook over a medium heat until all the moisture has evaporated. Pepper and adjust the seasoning. Spoon into the base of the cassolettes.
2. To make the cider and Rollot cream, deglaze the pan with the cider and reduce by half. Add the cream and simmer gently for 4-5 minutes until slightly thickened. Add the diced Rollot and whisk until fully melted. Stir in the mustard if you want a little extra depth. Taste and adjust salt and pepper, bearing in mind the cheese is already salty.
3. Place six snails in each cassolette on top of the duxelles. Generously spoon over the Rollot cream. Bake for 8-10 minutes at 180°C/350°F/Gas 4, or place under the grill for 2-3 minutes for very light browning
4. To serve, scatter with a little parsley and serve hot with toasted bread or small soldiers for dipping.

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