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Try your hand at this delicious and unusual recipe from Matt Moran.
Preheat oven to 220°C. Place the snail plate in the oven to heat while you make the garlic and parsley butter.
To make the garlic and parsley butter, beat the butter in a bowl with a wooden spoon until soft,
Add the parsley and garlic, season to taste. Add the panko crumbs, mix thoroughly to combine.
Spoon a little of the garlic and parsley butter into each snail shell with a teaspoon, place the snail
On top, cover the snail with more butter and smooth the top. Repeat with remaining snails and
Snail shells. Remove the warmed snail plate from oven, carefully place snail in the base, then bake
Until the butter is melted and sizzling (6-8 minutes).
Serve hot and eat straight from the shells with little forks.
Note: panko bread crumbs are Japanese breadcrumbs. The way they are processed means the
Texture is flakier and has a lighter texture than regular dried breadcrumbs. They are available from
The Asian section of many supermarkets or from specialist Japanese grocers.
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