Gratinated snails with cider, garlic and parsley

Total cooking time: 50 min. 3-4 portions
​This dish is prepared with sousvide cooked snails ready for heating in the pan.

• 175 g precooked snails
• 1/2 dl olive oil
• 2 chopped onions
• 4 chopped cloves of garlic
• 2 large chopped fleshy tomatoes 
• 2-3 bay leaves and a few sprigs of thyme
• 3 dl dry apple cider 
• 4-5 stalks of green celery with leaves 
• 2 slices of bread, chopped into pieces
• 40 g butter
• 1 dl chopped parsley
• 1/2 dl grated parmesan cheese

Start with the pasta sauce. If you use blanched snails, you need to precook the snails in 45 min. before preparing the sauce.

• Thaw the snails and rinse them in cold water.
• Preheat your oven to 225 degrees Celcius.
• Stir the precooked snails in the heated olive oil and add the chopped onions and garlic. Cook for 2 min.
• Add tomatoes, cider, bay leaves and thyme. After 10 min. cooking add chopped celeries. Boil for 10 min.
• Put the snails, oil and garlic in a ovenproof dish.
• Prepare the topping for the gratinated snails by mixing the two slices of bread with butter, chopped parsley and grated parmesan cheese.
• ​When mixed, spread the topping over the snails in the refractory dish.
• Put the dish in the oven and bake for 10-15 min.