Perlemoen pot on rice

Soak the perlemoen in fresh water.
Remove them from the shell and discard the guts, head and tentacles (frilly bits).
Place them in a solution of white vinegar and water to remove any excess slime.
Scrub the slides to remove the green colour and slice.
Heat the oil and sauté the onions and bacon in a pot until the bacon is cooked and the onions are glossy and transparent.
Add the mushrooms, garlic, perlemoen and white wine and season to taste with salt and freshly ground black pepper.
Stir for two to three minutes.
Add the milk, cover and simmer over a medium heat for about 15 minutes, taking care not to overcook the perlemoen.
Add a little water to the cornflour to make a paste and stir in the cream.
Add to the pot while stirring and allow the sauce to thicken.
Sprinkle with cheese, allow it to melt, and serve immediately in perlemoen shells on a bed of rice.