Gather and prepare all the ingredients.
Place the oil in the pan on a medium flame.
Add the shallots and soften.
Cook until soft then add the cider.
Reduce by half.
Add the cream.
Cook until the cream starts to bubble and add the snails.
Cook for a minute then add the pear, mix through.
Add the spring onion and the parsley.
Mix through ensure the snails are over 75°c core temperature.
Carefully fill the bread roll with the snail mix.
Use a few clean snail shells to garnish and serve.
Snails In Cider and Pear Cream With Tiger Bread Bowl
Snails In Cider and Pear Cream blends the flavours of two of Britain’s historic fruits, apples and pears, in this innovative recipe with this increasingly popular ingredient.
As with our other recipes we have used the popular Helix Aspersa Muller, which are a smaller variety of snail. The Helix Aspersa is by far the most commonly consumed snail being well known for its quality of meat.
The bowl we have used is tiger bread, but sourdough, commonly used for other dishes like thick pea and ham soup would work really well.
We recommend you use breads with a good firm crust, rather than soft, so that the sauce soaks into the crumb, but doesn’t break through the crust.
Allergen warning: both mussels and their land based cousins snails (esgargot) are molluscs. Consequently, you do need to be aware that the mollusc allergen is relevant to both when tracking allergens in recipes.
L’Escargotiere (Bowland) Ltd supply the snails used in our recipes, farming snails near Clitheroe, Lancashire. Snail farming (heliculture) has been around since Roman times and although widely farmed across Europe roughly over 80% is still picked from the wild.
Due to the influence of French, Italian and Spanish cuisine across the globe, farmers cannot keep up with the demand. Being a UK based farmer L’Escargotiere (Bowland) Ltd can deliver anywhere in the country.
Take a look at these other recipes, if you’re looking for other interesting ways to use snails, rather than just the classic “with garlic butter”: