welcome to wellington harbour beautiful seaside all around us one of the things that excites me about the harbour is your beautiful green lip mussels that you've got now these little bad boys available all the way along the shoreline we've got island walled island beautiful place to grab your snorkel take your mask go with the kids looking for the muscles they sit around the rocks as they go down hold your breath swim down got yourselves a little beard and a little barnacle dead easy pull the beard off just comes out with the barnacle using the back of a knife or a spoon not the banana comes off nice and clean if you see these in the supermarket or in the fish shop what you're looking for nice clean shelves and you want them to be in the water submerged you don't want them floating open you don't want them sent down the bottom and you don't want any cracks or holes in the shelves so these ones we cleaned earlier so what we're looking to do there just shake the water off we've got a beautiful pan getting nice and hot my favorite dish with the mussels is a little sweet chili and masala so these are just going to go straight into the pan and what we're looking for is for the shells to open as the steam hits the pan and these flavours start to release those mussels are going to start to open up so these only come out of the wall that are swallowing the little lid goes on there two or three minutes again a lot of fun we do this dish when we're with the kids down the beach let's send them in go for a little dive the adults might be going deeper looking for some power looking for the craze great one to get the kids started on is the muscles so a little bit of fun for them a little bit of fun with your kent burner down the beach so we're just going to take a little bit of leak so nice and sweet goes with the onion so just a little rough chop there keep them in there beauty of outside cooking you see a little bit with the elements those who know wellington will know that we get a fair bit of wind down here okay then we got a nice bit of fresh steel that's going in the dill is available all along the side of the river banks so it grows very vivid down in the hut river sea salt black pepper cream coriander this little one here is our kaffir lime leaf gives us a nice little bit of sweetness well jesus comes okay thank you my assistant that's just going to sit on there so it's happening at the moment those muscles are just steaming away quite happy in there sweet chili sauce just double cream nice bit of fresh tomato so with the tomato we just want to remove the seeds so into quarters slide down seeds out it just takes away that pippiness of the tomatoes and i bet you my mum told me if you ate tomato seeds you'd grow tomato plants i've always believed it so a little rough chop there it's a nice simple sort of five to six minute dish something that you can easily adapt with the kids down the beach like i said this is just an insight into what i do with cooking just a bit of fun sort of things i enjoy doing with my stepson dylan and my lovely wife tanya a lot of fun down the beach cooking producing some dishes a little bit of celery so i'm just keeping the tomatoes to one side so we've got the celery we've got the nice leak we've got the dill and we're also going to take a little bit of sweetness from the red onion so hopefully those mussels are just beginning to open up so that's looking like our base there let's go we're just gonna have a little sneaky look see how they're coming on looking good i'll just pull one out to show you what we're looking for pops out the shell nice and clean and what we want to do is we want to keep one part of the shell which is going to be our presentation side looking nice like so okay if you have a look in there see how the juice has just come out all beautiful in there so the mussels are coming out but we're not going to waste that stuff there that's where all our flavor is so we're just going to go for two four five i'm gonna go for six today for this nice little dish set six in there because we don't want to waste that juice just strain fruit and sieve plenty of flavor in there so it's a one pet one pan wonder so straight back on the heat so this is easily down down the beach the shoes getting nice and hot so we've got lovely flavor coming out of the mussels so we've got instant fish stock straight in that's where our lake around you and our dill and our celery it's quite happy in there to release the flavors a little shake in there then goes our double cream and it's just going to reduce down a little secret of the sweet chili sauce just a bolt sweet chili got a friends suzy salt percy pepper our real friend masala beautiful italian qualified wine my mate julian's watching he knows the rules one in one out so that's it here's a little shake you can see how the masala's just working in there see how the flavors are just reducing it so while we've got that there again just popping those muscles see how one's got the muscle that it clings to we take that one away nice and clean again so when they come you're not they're struggling trying to pull them apart you're making it nice and easy for your guests and your family to wait it sits in like so again into the side that's released from just checking making sure there's no little pea crabs no beds stuck in there as we go in there again looking lovely and clean just onto a little build something easy to take with yourselves down the beach nice french stick couldn't be easier nice piece of crusty bread got to be better than sort of fish and chips that you're waiting for and queueing up for so your bread goes on like so let's just reduce it nicely a little shake all that masala's coming in time for the tomatoes obviously all these ingredients can all be prepped before you go out to the beach it'll taste just see how excited that is should be a real sweetness coming in from the masala there she's feeling good just something to make it look a little bit pretty when we're in there just one little cucumber so that's sitting on there again if you're doing this at a big pot at home you can just boil them up the shells just throw them in a big bowl let everybody dig in together nice and easy little tomato just make something look pretty on there a lot of their food is sort of done visually so you want to sort of make sure that it looks pretty something different from the packet so nice just peeling the outside of the tomato certainly ma'am making it pound always good if you guys are looking through pressure ladies little one in there that sauce is now ready nice and thick again the beauty of the cooking that we do and what i enjoy about my cooking in my leisure time it's just keeping it nice and simple nice and easy five or six minutes of fun no big dramas and then what you know hardest bit now is one couple of buddies down the beach and you say there you go guys you