SNAIL STUFFED WITH BÉCHAMEL SAUCE AND MUSHROOMS

The combination of white béchamel sauce with mushrooms is a classic duet. But if you add this pair to tender snail meat, you get the perfect French appetizer. It is not difficult to prepare it, knowing the main secrets that we will share with you today.

So, the ingredients for the dish:

• grape snail (live or frozen) — 500 gr;
• champignon mushrooms — 300 gr;
• shallots — 2 pcs.;
• vinegar (or dry white wine) — 50 ml;
• vegetable oil — 30 ml;
• bay leaf;
• parmesan cheese — 40 gr.

For the sauce:

• butter — 50 g;
• wheat flour — 50 g;
• milk — 500 ml;
• salt pepper;
• nutmeg — a pinch.

First of all, we proceed to the longest process — the preparation of the snail fillet. If the shellfish are collected in nature, do not forget to clean them from the inside first, starving them for three days. Now start the pre-heat treatment.

It is impossible to get the body out of the shell without this stage. Put a pot of water on the fire, bring to a boil and lower the snails. Boil for 15-20 minutes and remove with a slotted spoon. Let cool.

Remove the clam from the shell with a toothpick and use a sharp knife to separate the leg with which it moves. The rest of the body can be thrown away. But be sure to leave the shells themselves. Our appetizer will be baked in them.

Now boil fresh water, add bay leaves, salt, pepper, vinegar or wine and dip the snail fillet into it. Cooking time is about 40 minutes.

In parallel, we will deal with shells. To remove mucus, rinse them thoroughly under running water and boil them in boiling salted water with vinegar for 15-20 minutes. After this stage, they need to be dried on a paper towel, wiping also from the inside.

Let’s go for the sauce. Place a thick-bottomed saucepan on low heat, add butter and melt. Make sure that it does not burn. Now add flour in small portions and stir thoroughly. It is advisable to sift it first.

After about a minute, the mixture will turn golden brown. This means it is time to add milk. Do this also a little at a time, stirring the sauce constantly. Add nutmeg, salt and continue stirring until thickened (literally a couple of minutes).

Set the bechamel aside to cool. Now take care of the mushrooms. Pour vegetable oil into the pan. Chop the shallots finely and sauté. Add chopped mushrooms and cook over medium heat until tender.

Turn on the oven at 200 degrees and start shaping the dish. To make the shells stable, place a layer of salt on a baking sheet and cover with foil. Put some sauce on the bottom of each shell, then snail fillet, mushrooms and cover with sauce. Put the grated parmesan on top.

We send the dish to the oven for 7-10 minutes. During this time, all the ingredients will exchange flavors, the cheese will melt, and an appetizing smell will spread throughout the apartment.

Serve the appetizer with white wine. You can remove meat and mushrooms from the shell with a toothpick or a special fork for escargot. Use a fresh baguette to remove leftover sauce.

Bon Appetit!