Snails with Chablis

20g (¾oz) shallot, finely chopped

1½ teaspoons finely chopped garlic

200ml (7fl oz) (generous ¾ cup) Chablis

250ml (8fl oz) (generous 1 cup) double (heavy) cream

90 prepared snails

Salt and pepper

100g (3½oz) (generous 1 cup) grated Parmesan cheese

Put the shallot and garlic in a pan with the Chablis and simmer over a gentle heat for 15 minutes. Add the cream and reduce the liquid over a gentle heat for another 15 minutes.

Stir in the snails, add salt and pepper, and reheat the snails very rapidly.

Divide the snails and sauce between 7 or 8 small ramekins. Sprinkle with the Parmesan and brown under the grill for 5 minutes.

Note: The dish can be varied by adding 100 g (3½oz) mushrooms, well wiped and cut into sticks, to the garlic and shallot mixture.

Preparation time:
15 minutes

Cooking time:
25 minutes

Serves 7–8