Tasty Planner - Recipe - Phil's Barbecued Seafood by Phil Hoskin

Instructions

Heat the barbecue, allow the fire to subside, hen oil the shells of the yabbies, prawns and crabs.

Slice the bugs in half lengthwise and oil them on all sides (ie flesh too). Remove beard and barnacles from the mussels.

Start the crabs first – they can take up to 15 minutes. Yabbies next – they can take up to 10 -12 minutes. Bugs next – Flesh side down against the grill (6 – 8 Minutes, then allowing for the carcass side to cook as this makes a happier colour). Mussels next – they take about 5 minutes or until open. Prawns next – about 5 minutes. Pipis – 3 minutes or until open. Oysters should merely be heated, otherwise they dry out.

Pass a large bowl of mayonnaise, basil oril or pesto thinned with a little extra virgin olive oil, or all three, among the guest to serve as sauces.