Mussels in tomato-ish sauce

Serves approx 4

2 kg mussels

2 tbsp butter

1/2 cup French shallots, finely sliced

1/2 cup diced tomatoes

2 tbsp chopped parsley

1/2 tsp thyme

1 clove crushed garlic

3/4 cup white wine (180ml)

1/3 cup orange juice (80ml)

1 cup thickened cream

4 tsp tomato paste

salt and pepper to taste

Scrub and clean mussels, remove beard. 

In a large saucepan, melt butter and cook shallots until softening. Add tomatoes, parsley, thyme and garlic and cook over low heat. Add white wine, orange juice and mussels. Cover and cook over high heat until mussels open. Discard any that don't open.

Remove open mussels and place into serving bowls. 

Reduce liquid by a third, then add cream and cook until the sauce is smooth and creamy. Add tomato paste and season with salt and pepper. Serve sauce over mussels.

Scrumptious squid

Squid tubes


salt and pepper or lemon pepper

Cut squid into rings or cut in halves and score outer side in a diamond pattern.

Make a mix of polenta and season well with salt and pepper or add lemon pepper to polenta as a different variation.

Coat squid and deep fry until golden. Be careful not to overcook squid as it will become rubbery.

Serve with a lemon wedge and salad.

My favourite Seafood and Noodle Stir Fry

I can't tell you exactly where I got the basis of this recipe as I have had it written in my 'special recipes' folder for over thirty years. I have adapted it along the way - resulting in a beautiful meal showcasing seafood fresh from the ocean, noodles and the golden trilogy (chilli, garlic and ginger).


375 grams egg noodles

250 grams calamari (squid) hoods

250 grams asparagus, cut diagonally into 5cm pieces

2 tablespoons peanut oil

1 clove crushed garlic

2 small fresh red chillies, finely chopped (or more if you like it hot)

1 teaspoon finely grated fresh ginger

500 grams uncooked large green prawns, shelled, deveined, tails left intact

250 grams fresh scallops

1/2 large red capsicum, finely sliced

60 grams snow peas, sliced into 5 centimetre diagonal pieces

2 tablespoons toasted sesame seeds


1 tablespoon cornflour

1 tablespoon sugar

3 tablespoons tomato sauce

1 teaspoon oyster sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

1 cup water (250ml)

Cook noodles in a large saucepan of boiling water as per instructions. Drain.

Cut calamari hoods along one side and spread out flat with inside facing up. Using a sharp knife, mark a diamond pattern over the surface, then cut into diamond-shaped pieces. Set aside.

Boil, steam or microwave asparagus until just cooked. Drain and rinse under cold water. Set aside.

Heat peanut oil in a wok or large frying pan. Add garlic, chilli and ginger and stir-fry 1 minute. Add calamari, prawns, scallops, capsicum, snow peas and asparagus and stir-fry 2-3 minutes or until prawns just change colour. Add noodles to pan and stir-fry for 1-2 minutes to heat.

To make sauce - place cornflour, sugar, tomato sauce, oyster sauce, soy sauce, sesame oil and water in a small bowl and whisk to combine. Pour sauce into pan and heat 2-3 minutes or until sauce boils and thickens. Sprinkle with sesame seeds.

Barbecued Honey Prawns

Sweet honey prawns with a pineapple salad - healthy and delicious!


750g medium green prawns

1 garlic clove, crushed

A thumb sized piece of ginger, finely cut into matchsticks

5 tablespoons Australian honey

2 tablespoons vegetable or rice bran oil

2 tablespoons toasted sesame seeds

1 cup lettuce

1/4 fresh pineapple, cored, peeled and finely diced

1 Lebanese cucumber, deseeded and finely sliced

1 small red onion, finely sliced

1/3 cup fresh parsley leaves


Peel and devein prawns, leaving tails intact. Using a sharp knife, cut along the back of each prawn to remove the vein. Place in a bowl with garlic, ginger and 2 tablespoons honey and leave to marinate 15 minutes after tossing well.

In the meantime, place remaining honey with 2 tablespoons cold water in a bowl and microwave 2 minutes. Alternatively, place in a small pan over medium heat until boiling.

Heat a barbecue or hot plate over medium heat. Drizzle with oil. Cook prawns for 2 minutes each side or until charred and cooked through. Be careful not to overcook prawns. Transfer to a bowl and sprinkle with sesame seeds and warm honey. Season with salt and pepper and toss to combine. 

Combine pineapple, cucumber, lettuce, red onion and parsley in a bowl. Top with delicious honey prawns.