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      Chilli Mussels

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      Lemongrass, Coconut, Chilli Mussels

      Salt & Pepper Squid

Mussels / calamari / octopus recipes

Lemongrass, Coconut & Chilli Mussels
Prep & cook time 20 mins - Serves 4
Best served with crusty bread

2 teaspoons sunflower oil
1 lemongrass stem (pale part only), outer layer removed, finely chopped
2 long red chillies, seeds removed, thinly sliced lengthways
3cm piece ginger, peeled, thinly sliced
150ml light coconut milk
2 teaspoon fish sauce
1.5kg black mussels, scrubbed, debearded
Coriander leaves, to serve

Heat oil in a large wok or saucepan over medium heat; add the lemongrass, chilli and ginger. Cook, stirring, for 1 minute or until fragrant. Add coconut milk and fish sauce and stir to combine. Increase heat to high, then bring to the boil.

2: Add the mussels, then cover wok or pot with a tight-fitting lid. Steam the mussels, shaking the pan occasionally, for 5 minutes or until opened. Discard any unopened mussels.

3: Divide the mussels among serving bowls, spoon over some of the coconut broth and garnish with coriander leaves.


Salt & Pepper Squid
Prep & cook time 20 mins - Serves 4
This dish is delicious served with a side of mayonnaise, aioli or tartare sauce. Crocodile fillet can also be used with this recipe, ensure it is cut into bite sized pieces

Salt & Pepper Squid

1kg cleaned squid tubes
Vegetable oil (enough to fill large saucepan/deep fryer)
1/2 cup plain flour or rice flour
1 tablespoon freshly ground sea salt (or to your taste)
1 tablespoon freshly ground black pepper (or to your taste)
1/2 teaspoon chilli powder
1/2 finely chopped large red chilli
Coriander or flat-leaf parsley
Lemon or lime wedges
Assorted salad leaves

Cut squid tube open and score the inside in a diagonal pattern. Slice squid into thin strips (about 1cm).

2: Combine the flour, salt, pepper, chilli powder and chopped chilli and place mixture in a plastic bag.

3: Add the squid and shake well, making sure they are covered in the flour mixture.

4: Put vegetable oil in a large frying pan or wok to a depth of 2cm. Heat the oil - a cube of bread dropped in should brown in 15 seconds.

5: Cook the squid in batches for two to three minutes, or until golden but tender. Remove with tongs or a slotted spoon and drain on crumpled kitchen paper. Taste and season if necessary. This dish should taste salty and spicy.

6: Serve with chopped coriander or flat-leaf parsley, lemon or lime wedges and some mixed salad leaves.

Chilli Mussels
Prep & cook time 20 mins - Serves 4
Best served with crusty bread. If the chilli mussel sauce is made earlier than required, the longer it stands, the better in marinades together. You can keep it for one or two days in the fridge or freeze until required

Chilli Mussels

1 onion, finely cut
7 garlic cloves
2 Tomato puree JARS (700g EA)
200 - 300g tomato paste
1 cup white wine
1/4 cup basil leaves
1 red chilli - finely sliced
1 green chilli - finely sliced
Small amount of pepper & salt
800 mL water
2kg cleaned mussels

Heat large pot over medium heat. Once the pot is hot add a small amount of oil. Put onion, chillies and crushed garlic in pot; add white wine, tomato puree, tomato paste, basil, water, pepper and salt.

2: Leave sauce at a simmer.

3: De-beard & scrub mussels. Rinse well. Put mussels in pot as they are, no water or sauce, with the lid on and dry cook for a short time so that the shells start to open. Usually about 5 minutes.

4: Add sauce into mussels and cook for approximately 5 minutes until sauce is stirred through.


Stuffed Squid Barrels
Prep & cook time 20 mins - Serves 4
This dish is great served with extra soy sauce, steamed rice and salad

8 medium squid barrels
500g medium uncooked prawns, shelled, deveined
4 green onions, sliced
1 rasher bacon, chopped roughly
6 small mushrooms, chopped roughly
1/2 cup grated mild cheddar cheese
2 teaspoons soy sauce

Wash squid barrels well. Pat dry.

2: Roughly chop prawns, combine prawns with remaining ingredients in a bowl; mix well.

3: Divide stuffing mixture evenly into the squid barrels. Wrap each barrel separately in large pieces of aluminium foil. Cook the parcels on a heated grill plate or barbecue for 25 minutes, turning once halfway through cooking.

4: Remove barrels from foil and slice into rings.

5: Spread squid serves out evenly. Serve hot.


Char Grilled Baby Octopus
Prep & cook time 15 mins + refrigeration - Serves 4

1/4 cup extra virgin olive oil
1/3 cup lemon juice
4 cloves garlic, peeled and crushed
2 small red chillies, finely chopped and seed removed
3 teaspoons ground sweet paprika
1 kg cleaned baby octopus
Extra olive oil for serving

In a small bowl, combine the oil, lemon juice, garlic, chillies and paprika, mixing well. Add the octopus, turning until well coated.

2: Cover and refrigerate for 2 - 3 hours or overnight.

3: Preheat the BBQ. Remove octopus from the marinade. Cook the octopus on the BBQ, turning often. Grill until tender about 3 - 4 minutes.

4: Serve octopus drizzled with olive oil.