Tag Archives: cooking on the beach

Mussels with Garlic, White Wine, Tomato & Basil

This recipe comes from a time in Langkawi, Malaysia when we visited a nearby island to smoke some fish. Deciding that a big bowl of mussels and some crusty bread would be the perfect thing to accompany our crisp white wine, we sailed to Pulau Singar Besar. There, there is a small shelter with a table and a fireplace. We lit a fire to cook on, and as our fish smoked away, I cooked up the yummy mussels.

We love these days, cooking on the fire, the beach to ourselves, wine and entertaining ourselves with a game of cards. Yes, some days you do feel you are in paradise.

Mussels3

Ingredients

2 Tbs olive oil
6 Large cloves of garlic, finely chopped
2-3 large chillies, sliced
1 1/2 cups of white wine
2 cups of fish stock
1 cup of small grape tomatoes, halved
salt and pepper to taste
1kg of New Zealand green-lip mussels
6-8 spring onion, finely sliced
1/2 cup basil leaves, finely shredded

Mussels2

Method

Wash the mussels, scrub the shell and remove the bearding if still present. Set aside in the fridge until ready to use.

Heat the olive oil in a large saucepan and add the garlic and chilli, cook for a couple of minutes. Add the wine and simmer to reduce a little. Then add the fish stock. At this stage, I add a few of the tomatoes to allow that to help flavour the broth and salt and pepper to taste. Simmer for five minutes.

Add the mussels cover and cook for about three minutes.

Add the spring onions and tomatoes, toss well to incorporate, cover and cook for a couple of minutes.

Then add the basil, toss well, cover and cook for another minute or two.

Divide mussel and tomatoes between two large bowls, pour over the broth and serve with crusty bread. Yummo!

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Mussels with White Wine

 
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Dwayne’s Barbecued Crayfish

Dwayne caught and cooked the crayfish.

SPICY CRAYFISH RISOTTO made with a crayfish caught on the Great Barrier Reef

It was while sailing the Howard Group of Islands in the Great Barrier Reef that we caught our first crayfish. We arrived there after lunch, shortly after catamaran ‘Miss Polly’, and jumped straight into the beautifully inviting water for a snorkel. Dwayne bagged an approximately three kilo crayfish. Yay!

Gerry and Polly from ‘Miss Polly’ joined us on the beach, for a cook up, where we all enjoyed crayfish until we were full and still had some left over!

Polly and Gerry

To cook it,  Dwayne simply cut the tail down the centre and washed it in the sea.

Dwayne’s Barbequed Crayfish, Queensland, Australia

He then spread it with garlic and butter…

barbecue crayfish over a fire on the beach

…and cooked it on the BBQ over a small fire.

Char grill crayfish tails over a fire on the beach

We enjoyed a few drinks and a bonfire while we waited for it to cook.

Great Barrier Reef Island

Fire on the beach cooking crayfish.
We cooked the head/legs of the crayfish on hot coals.