| 1kg | Shellfish shells |
| ½ head | Peeled garlic |
| 1 sprig | Thyme |
| 2 | Bay leaves |
| 1 bunch | Tarragon |
| 1tsp | Whole white peppercorns |
| ½tsp | Whole coriander seeds |
| 1ltr | Groundnut or olive oil |
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Method
1. Dry out the shells on a low heat (approx 120°C) for about 2½ -3 hours
2. Fill kilner jars with shells & the rest of the ingredients
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