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Yarra Valley snails with Garlic and Parsley Butter

Try your hand at this delicious and unusual recipe from Matt Moran.

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  • 12 Yarra Valley blanched snails

  • 12 snail shells


  • 1.

    Preheat oven to 220°C. Place the snail plate in the oven to heat while you make the garlic and parsley butter.

  • 2.

    To make the garlic and parsley butter, beat the butter in a bowl with a wooden spoon until soft,

  • 3.

    Add the parsley and garlic, season to taste. Add the panko crumbs, mix thoroughly to combine.

  • 4.

    Spoon a little of the garlic and parsley butter into each snail shell with a teaspoon, place the snail

  • 5.

    On top, cover the snail with more butter and smooth the top. Repeat with remaining snails and

  • 6.

    Snail shells. Remove the warmed snail plate from oven, carefully place snail in the base, then bake

  • 7.

    Until the butter is melted and sizzling (6-8 minutes).

  • To Serve:

  • 1.

    Serve hot and eat straight from the shells with little forks.

  • 2.

    Note: panko bread crumbs are Japanese breadcrumbs. The way they are processed means the

  • 3.

    Texture is flakier and has a lighter texture than regular dried breadcrumbs. They are available from

  • 4.

    The Asian section of many supermarkets or from specialist Japanese grocers.

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