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Shellfish

Tassie Oysters with chilli and bacon 

Ingredients (serves 8)

1 Dozen Tasmanian Oysters

1 1/2 tablespoons olive oil

3 rashers middle cut bacon, rind removed, finely chopped

1 long red chilli, deseeded, finely chopped

2 green onions, thinly sliced

1 tablespoon red wine vinegar

Method

1. Heat 2 teaspoons oil in a frying pan over medium-high heat. Add bacon. Cook, stirring, for 5 to 7 minutes or until crisp. Remove from heat. Stand for 2 minutes. Add chilli, onion, vinegar and remaining oil. Stir to combine.  

2. Place Pacific Oysters on platter. Top with bacon mixture. Serve.

 

 

 

Scallops with peperonata and aioli

Ingredients (serves 4)

20 Scallops Roe/Off

290g jar peperonata

2 tbs tomato passata (sugo)

2 tbs olive oil

50g mixed baby salad leaves (mesclun)

Extra virgin olive oil, to drizzle

200g jar aioli (garlic mayonnaise)

 

Method

1. Warm the peperonata and passata in a saucepan over low heat for 2-3 minutes until heated through. Season with sea salt and freshly ground black pepper.

2. Brush the scallops on both sides with the oil, then season with salt and pepper. Heat a large frypan over high heat and cook the scallops, in batches, for 30 seconds each side until golden brown but still translucent in the centre.

3. Divide the peperonata mixture, scallops and salad leaves among serving plates. Season with salt and pepper, drizzle the plate with extra virgin olive oil, then serve with aioli.

 

Paua Fritters

Ingredients (Serves 2)

1 tub Paua Minced Meat 

1 chopped onion

1 cup flour

1 teaspoon baking powder 

1 teaspoon salt

1 egg

2 tablespoons chopped parsley

1 cup milk   

Method

1. Prepare 1 chopped onion and combine with minced paua.

 2. To a mixing bowl: add to 1 cup of flour 1 teaspoon of baking powder, teaspoon of salt and 1 egg. Mix in the minced Paua and onion, as well as some finely chopped parsley, then add cup of milk or more to make a fritter mix (not to stiff).

 3. Fry in oil at a low temperature until golden brown and serve.

  

Mussels with Garlic & Wine

Ingredients (serves 4)

1kg Whole Greenshell Mussels, scrubbed, debearded

250ml (1 cup) fish stock

125ml (1/2 cup) dry white wine

1 tbs olive oil

5 sprigs fresh thyme

3 garlic cloves, finely chopped

3 dried or fresh bay leaves

1 vine-ripened tomato, finely chopped

Crusty bread, to serve

Method

1. Place a wire rack in the base of a large saucepan. Add enough water to the pan to just cover the rack. Cover with a lid and bring to the boil over high heat.  

2. Place mussels in a large heatproof bowl. Pour the stock, wine and oil over the mussels and sprinkle with thyme, garlic, bay leaves and tomato.  

3. Reduce heat to medium. Place bowl on the rack in the saucepan. Steam, covered, for 6 minutes or until mussels open. Discard any unopened mussels.  

4. Divide mussels among serving bowls. Serve immediately with crusty bread. 

 

Oysters Kilpatrick

 

Ingredients (serves 4)

2 Dozen Tasmanian Oysters

2 cups rock salt

2 tablespoons Worcestershire sauce

175g thin rashers rindless bacon, diced

2 tablespoons flat-leaf parsley leaves, chopped

lemon wedges, to serve

Method

1. Preheat grill on medium-high heat. Place rock salt, in a thick layer, on a baking tray or heatproof plate. Arrange oysters (in their half-shells) on rock salt.  

2. Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, on the salt, for 5 to 8 minutes or until bacon is crisp. Sprinkle with parsley. Serve with lemon.

 

Steamed mussels with coconut & lemon grass

An Asian twist on the classic French dish, moules mariniere.

 

Ingredients (serves 4)

1kg Whole Greenshell Mussels

2 tbs olive oil

3 garlic cloves, crushed

1 onion, thinly sliced

2 stalks lemon grass, bruised

1 tbs thin ginger strips

1 small leek, washed, cut into thin strips

1 carrot, cut into thin strips

4 celery stalks, cut into thin strips

1 tsp mild curry powder

300ml white wine

1L fish stock

200ml coconut milk

100ml cream

2 tbs chopped fresh coriander

Method

1. Heat oil in a frying pan over low heat and add garlic, onion, lemon grass, ginger, leek, carrot and celery. Sweat for 5 minutes, add curry powder and cook for 30 seconds to release the flavours. Transfer to a plate and set aside.  

2. Add mussels, wine and stock to the pan. Cover and cook for 5 minutes. Transfer mussels to bowls, discarding any that have not opened. Add coconut milk and cream to the pan and reduce by half. Return vegetables to the pan and cook for 2 minutes, then stir in half the coriander.  

3. Remove and discard the lemon grass, ladle sauce over the mussels and serve garnished with the remaining coriander. 

 

Tassie Oysters with balsamic & pancetta

Ingredients (serves 2)

1 Dozen Tasmanian Oysters

8 (150g) thin slices mild pancetta, excess fat trimmed, coarsely chopped

80ml (1/3 cup) balsamic vinegar 

Method

1. Preheat grill on high.  

2. Place oysters on a baking tray. Top each with the chopped pancetta and then drizzle evenly with the balsamic vinegar.  

3. Place under preheated grill (about 5cm away from the heat source) and cook for 10 minutes or until pancetta is crisp. Serve immediately.

 

Oysters Carbonara

Oysters carbonara makes an appealing finger food at any formal or festive dining occasion

Ingredients

3 Dozen Tasmanian Oysters

200g dried vermicelli pasta

20ml (1 tbs) olive oil

125g mild pancetta, chopped

2 garlic cloves, crushed

300ml thick cream

1/2 cup grated parmesan cheese

1 1/2 tablespoon chopped flat-leaf parsley 

Method

1. Bring a large pan of salted water to the boil, cook the pasta according to packet directions, drain, refresh and toss in half a tablespoon of olive oil to keep the strands separate.  

2. Remove oysters from shells, rinse the shells and set both aside.  

3. Heat remaining oil in a pan over medium heat, add pancetta and cook for 2-3 minutes until starting to crisp. Add garlic and cream and cook for 1-2 minutes until reduced by half.  

4. Add parmesan and parsley, season and keep warm. Pour boiling water over pasta, drain, then divide between shells. Place an oyster on top, drizzle with sauce and serve while still warm.

 

Chilli mussels

These beautiful mussels are a vibrant and spicy meal for the hot days of summer.

Ingredients (serves 4)

1kg Whole Greenshell Mussels, scrubbed, debearded

1 x 400g can diced tomatoes with basil

185ml (3/4 cup) dry white wine

2 garlic cloves, crushed

3 fresh long red chillies, finely chopped

1 fresh red birdseye chilli, finely chopped

2 tbs drained finely chopped capers

Salt & freshly ground black pepper

2 tbs coarsely chopped fresh

continental parsley

2 tbs coarsely chopped fresh green

basil leaves

2 tsp finely grated fresh lemon rind

Method

1. Combine mussels, tomato, wine and garlic in a large heavy-based saucepan and bring to the boil over medium-high heat. Cook, covered, shaking the pan occasionally, for 8 minutes or until mussels open. Discard any unopened mussels. Remove from heat.  

2. Add the chillies and capers, and gently toss until combined. Taste and season with salt and pepper.  

3. Combine the parsley, basil and lemon rind in a small bowl. Spoon the mussels and pan juices among serving bowls. Sprinkle with the parsley mixture and serve immediately.