Title: Snails with Potatoes, Bacon, and Mushrooms
Categories: Shellfish Appetizer Mushroom Bbq
Yield: 1 Servings

2	lg	Potatoes
8		Thin rashers smoked bacon or
		Pancetta
200	g	Fresh chanterelles, oyster
		Mushrooms, or others
4		Shallots, peeled and finely
		Chopped
		Extra virgin olive oil
		Freshly ground black pepper
2		Cloves garlic, peeled and
		Crushed
2	ts	Parsley finely chopped
1	cn	24 snails drained
		Wine, Vermouth, or stock

Scrub and halve the potatoes and hollow out to make a nice bowl. Par-boil the potatoes and grill the bacon until crisp. Slice the mushrooms. Gently fry the shallots in olive oil until soft and stir in the mushrooms. While cooking, brush the potatoes with olive oil and roast until golden and tender.

Season the mushroom mixture, and add the garlic, most of the parsley and the snails. Cook for five minutes or so, adding a dash of wine or vermouth or, if you want more juice, stock.

Place the potatoes on plates, with or without salad leaves, spoon the snails and mushrooms into the potatoes, add gravy around them and top with bacon and remaining parsley. Serve.

from The Times (London)

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