HOW TO
cook shellfish
Most seafood such as prawns, shrimps, mussels, and clams should be cooked to an internal temperature of 63°C.
how to cook prawns
Prawns should be cooked minimally, because they can get dry and rubbery if overcooked.
Why not marinade your prawns before cooking it? A mixture of olive oil, garlic, lemon juice, paprika, oregano, salt, pepper and red pepper flakes will provide a lovely additional layer of flavour.
Cooking time: Stir-fry in garlic, butter, lemon and chilli (2-6 minutes according to size), grill or barbecue (3-4 minute per side), or
poach (3-10 minutes, according to size).
How do you know it’s done? The minute the flesh turns from translucent to white, they are good to go!
how to cook shrimp
Cooking time: 3-4 minutes for small shrimps
How to prepare: Shrimp are commonly prepared by steaming, simmering, sautéing, grilling or poaching.
Shrimp will become firm and clear when cooked.
how to cook (blanched) mussels
Cooking time: 2-3 minutes
How to prepare: Breco’s mussel meat and half-shell mussels are blanched (partly cooked), making them quick and convenient to prepare. Once defrosted, they require only 2-3 minutes of cooking—be careful not to overcook, as this can make them tough.
Blanched mussels are perfect for adding at the final stage of a paella, or to soups and stews. They’re also delicious grilled or roasted on the braai (or in the oven) with a topping of garlic butter and breadcrumbs.
Another much-loved flavour pairing with mussels is the combination of garlic, onions/shallots, white wine and parsley.
how to cook clams
Clams are used in chowders, soups and stews. Smaller clams can be eaten raw or steamed. Larger clams can be stewed, braised or deep-fried.
Cooking time: Steam raw clams for 7-9 minutes
How to prepare: The shells open during cooking, but remember to throw out those that don’t open as they are spoiled.
Try our clam meat in a sweet chilli sauce or soy-dressed steamed clams recipes.
COOKING TIP: How to make the most flavoursome paella.
From the set of VIA’s Kookpunt, Chef Chris Erasmus shares his top tip for cooking paella – and it ensures that the seafood flavour thoroughly infuses into your dish.
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