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  • 50 fresh green lipped mussels
  • 1 cup of kransky sausage (wild pork and venison), chopped 
  • 300g Mozarella Cheese
  • 100ml olive oil
  •  tablespoon butter
  • 3 garlic cloves, chopped
  • 1 red chilly, de-seeded and chopped
  • 1 tin chopped tomatoes
  • tablespoon of tomato paste
  • 2T sweet soy sauce
  • 1/2 bunch fresh basil, chopped
  • salt and cracked pepper

Equipment Needed:

Oven / Grill

Gas or electric hob

Chopping Board

Selection of frying pan


  1. Clean the mussel shell by removing any barnacles, pull the beard free. 
  2. Place the mussels in a large saucepan and pour in some water.
  3. Cover and place on high heat. Steam mussels for 4-5 minutes.
  4. Remove from the saucepan as they open.
  5. Discard any that don't open.
  6. When mussels are cool enough to handle remove the top half of each shell. 
  7. Cut free the mussel meat and place back into remaining shell.
  8. Arrange mussels onto a baking dish ready for grilling.
  9. In a saucepan add the olive oil and place on medium heat.
  10. Stir in the garlic and chili then add the tomato paste, chopped tomatoes, handful of basil and a tablespoon of sweet soy sauce.
  11. Turn down the heat and cook for 10 minutes and reduce a little.
  12. Remove from the heat, whisk in the butter.
  13. Season to taste.
  14. Pre-heat oven grill.
  15. Spoon a good amount of sauce over each mussel.  
  16. Top with diced kransky and grated mozarella. 
  17. Place tray of mussels under the grill.
  18. Cook for 2 or 3 minutes until the cheese is melted and slightly golden.
  19. Pull the tray from the oven and arrange the mussels on a platter.
  20. Sprinkle over some freshly chopped basil and serve hot or cold.


  •  3 doz scallops
  • 100g butter
  •  1tsp sesame oil
  • 2T sweet soy sauce
  • 3 cloves garlic, chopped
  • ginger, grated
  • 4 spring onions, sliced
  • 2 red capsicum, chopped
  • 1 orange capsicum, chopped
  • 1 pkt mung-beans
  • 1/2 bunch fresh coriander, chopped
  • 100g roasted cashew nuts
  • salt and pepper


  1. In a saucepan add butter and sesame oil, stir in the ginger and garlic. 
  2. Place scallops into pan and lightly saute both sides.
  3. Remove from pan and keep warm to the side.
  4. Toss into pan the spring onions, capsicums, mung-beans, cashew nuts and fresh coriander. 
  5. Saute all ingredients for 3 minutes.
  6. Finally add the scallops back to the mix, pour sweet soy over the top and mix well.
  7. Season to taste if needed.