Instructions: Soak and wash the yabbies in cold water to remove any dirt.

Dice onions. Slice mushrooms.

Melt the butter in a pot big enough to easily hold all the yabbies. Add the onion and garlic. Cook until soft, stirring often, for about 3 minutes. Add mushrooms and continue to cook for 2-3 minutes more. Add wine and stock, herbs and spices, bring to the boil.

Place yabbies in the pot, cover with a tight fitting lid and bring to the boil for about 5-10 minutes (depending on size) until the yabbies steam through, stirring the pot occasionally to cook the yabbies evenly.

Lift the yabbies from the pot with tongs (you can peel all the yabbies here if you want to or you can serve the yabbies whole and peel them as you go) , add cream and spring onions to the cooking liquid, bring to the boil.

Serve the yabbies (peeled or whole) on a bed of rice pilaf with the sauce poured over.

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