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  • 2 tablespoons butter
  • ¼ cup shallots, minced
  • ¾ cup dry white wine
  • 3 pounds mussels, cleaned and debearded
  • ½ cup chopped fresh parsley
  • ground black pepper to taste

Step 1
Heat butter over medium heat in a stock pan. Add shallots and saute.

Step 2
Pour in mussels and add wine. Raise heat to medium/high and steam mussels until shells open. Cook about 5 minutes.

Step 3
Pour into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.








  • 4 cloves garlic
  • 1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
  • kosher salt to taste
  • 1 teaspoon hot smoked paprika
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons dry sherry
  • 1 tablespoon chopped Italian flat-leaf parsley


Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.

Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes.

Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.






  • 1 tablespoon butter
  • 2 tablespoons minced garlic
  • 2 tablespoons minced eschallots
  • 1 cup chopped spring onions
  • 3 cups tomato pasta sauce
  • 1 tablespoon Italian herbs
  • 1/2 teaspoon chilli flakes
  • 500g mussels, cleaned and debearded


Melt butter in a frypan over medium heat. Cook garlic, and eschallots until eschallots are translucent, about 5 minutes. Mix in tomato sauce, Italian herbs and chilli flakes; Cover and reduce heat to medium-low; allow to simmer for 10 minutes.

Add mussels to the pan and cover tightly. Raise heat to medium-high and cook until all mussels have opened, about 10 minutes. Remove from heat and garnish with chopped spring onions to serve.



Mignonette Sauce for Oysters Mignonette Sauce for Oysters


3 finely chopped shallot onions (about 100g)
1.5 teaspoons freshly ground white pepper
1/3 cup white vinegar
1/4 cup rice wine vinegar
1 tsp mirin

1 Finely mince the shallots: Peel and coarsely chop the shallots. Put them into a food processor and pulse a few times, until the shallots are finely minced, but not mush, with pieces no smaller than the tip of a match.

You can also finely mince by hand if you wish. The advantage of using a food processor is that the food processor bowl captures all of the liquid released by the shallots as they are minced, which will enhance the flavor of the mignonette.

2 Stir in white vinegar, rice vinegar, sugar, salt: Place the minced shallots and any liquid released from them in a non-reactive (glass or pyrex) bowl. Add the white vinegar, rice vinegar, and sugar and salt. Stir with a fork.

Add the freshly crushed white pepper. Stir with a fork.

3 Chill: Cover with plastic wrap and chill in the refrigerator for a minimum of four hours. For best results, store for at least 2 days before using.


  • 1 egg
  • 410ml (1 2/3 cups) buttermilk
  • 1.5kg green Australian King Prawns, peeled, deveined, tails intact
  • 130g (1/2 cup) whole-egg mayonnaise
  • 125g (1/2 cup) sour cream
  • 2 tablespoons chopped fresh dill, plus extra sprigs to serve
  • 2 tablespoons chopped fresh chives, plus extra to serve
  • 1 small garlic clove, crushed
  • 1 tablespoon lemon juice, plus wedges, to serve
  • Vegetable oil, to deep-fry
  • 300g (2 cups) self-raising flour
  • 1 teaspoon salt
  • 2 tablespoons cajun seasoning


Step 1. Whisk to combine the egg and 1 1/2 cups of buttermilk in a bowl. Add the prawns. Cover and place in the fridge for 15 minutes

Step 2. Combine the flour, salt and seasoning in a shallow dish. Coat prawns well in flour mixture.

Step 3. Pour enough oil to come halfway up the side of a wok. Cook prawns until golden, crisp and just cooked through. Serve prawns with lemon wedges and ranch sauce, sprinkled with extra dill and chives.





Ingredients:crispy fried calamari 02
  • 1 lb frozen squid rings, thawed
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 2 large eggs
  • ⅛ tsp cayenne pepper (add more if you want it spicier)
  • ½ tsp salt
  • ⅛ tsp ground black pepper
  • 1 cup Panko bread crumbs (Japanese-style)
  • 2 cups vegetable oil for frying

Tools/Materials You’ll Need:
Paper towels
Mixing bowls (1 small, 1 medium)
1 Flat plate
2 pcs chopsticks
Frying pan
Baking sheet

Pat squid rings with paper towels to dry.
In a small bowl, crack the eggs and lightly beat using a fork.
In a medium bowl, whisk together flour, cornstarch, salt, ground black pepper, and cayenne pepper.
In a separate plate, place Panko bread crumbs.
Now with the breading. Coat individual rings with flour-cornstarch mixture. Use a chopstick to dredge the rings and also to pick them up.
Dip flour-coated squid rings one at a time in beaten eggs.Use the other chopstick for this task. When the ring is fully coated with the egg, dredge it with Panko bread crumbs and place on a plate. Make enough for batch frying.
Heat oil over medium high heat till very hot (shimmering but not smoking).
Drop individual squid rings onto hot oil and fry for 30 seconds on each side till golden brown.
Drain on paper towels to remove excess oil.
Fry up another batch till done.
Serve warm with favorite dipping sauce.