Cooking Aussie Shellfishes in Tasteful Asian Flavours

You know the rhyme: she sells seashells by the seashore. These shells are most often the remnants of bivalve molluscs – soft-bodied invertebrates that grow and live in their twin hard calcium carbonate shells. Oyster, clams, scallop and mussel are some edible examples, and you can easily find them at Aussie fish markets. They are especially tasty during peak seasons from spring to summer.

Molluscs are also beloved in Asian cuisines, savoured in a myriad of flavours; from banquet dishes and diner faves to street food delights and cozy home-cooked goodies. Let’s explore these yummy molluscs and how you can cook and enjoy them with our gastronomic Asian recipes!

Oysters

Commercially cultivated in the sheltered bays and estuaries from all over Australia, from Queensland to Tasmania, oysters are often considered the most premium of bivalve molluscs. Sydney Rock Oyster is among the faves, with a smooth triangular-shaped shell and chunky soft meat with a natural briny flavour. Enjoy them fresh with a Thai-style lime and ginger sauce blend and spicy Sriracha sauce. Have them grilled in this umami recipe with teriyaki sauce, Japanese mayo and shichimi togarashi spice blend. Savour them crunchy in this Japanese fried snack delight with the oysters enveloped in a yummy crispy crust. 

Scallop

Scallop is another premium mollusc found around most Australian coastlines, and mainly trawled off the waters of Queensland and Bass Strait. Scallops have a flat, almost round-shaped shell; smooth with red-brown circular bands. The meat is translucent white when raw and turns opaque during cooking. It has a tender firmness and succulent savoury taste. Scallops are usually sold with just the meat and roe by weight or half-shelled by pieces, so you don’t have to worry about clammed up scallops. Indulge in their umami flavour in this delectable Japanese special, seared and enriched with teriyaki glaze. Or enjoy them spicy-sweet and savoury in this Vietnamese grilled scallop recipe!

Mussel

Mussels were traditionally harvested by divers off southern New South Wales, Victoria, South Australia and Western Australia, though aquaculture farming has largely taken over mussel production nowadays. The most commonly available at Aussie markets is the Blue Mussel, with a dark-coloured long wedge-shaped outer shell and bluish white exterior. Mussel flesh is typically meaty with a wondrous sweet-salty flavour. Steaming is a great way to accentuate your mussels’ taste, like in this irresistible Thai-style delight, seasoned with a combo of tropical herbs and spices. Or have a sumptuous, spicy-savoury Korean seafood fried rice with mussels, scallops and clams; zest up with gochujang chilli paste!

Surf Clams, Vongole, Cockle and Pipi

Colloquially known as clams; vongole, cockle, pipi and surf clams all belong to the same family.

Vongole are found around the southern Australian coasts from Queensland to Tasmania. It has a light-coloured oval shell with concentric ridges, and bouncy, chewy meat with a subtly sweet and light sea-salty flavour.

Sydney Cockle thrives in seagrass beds, mud flats, and estuaries. Its shell can grow up to 8cm in diameter with outward-radiating ribs, while the succulent meat within is soft, chewy and savoury.

Pipi is found all around Australian shores but mainly harvested by hand from the intertidal zones in the south. Pipi has a smooth, cream to pale brown wedge-shaped shell, and moist firm meat with a rich savoury flavour.

Surf clams are hand-harvested from the sand and silt along the southeastern Australian coastlines. They have cream to light brown shells and moist firm flesh with a moderately savoury taste.

Though each of them has their nuanced difference in taste, they are usually interchangeable in Asian recipes. Have a warming and delicious clams-filled meal with this classic Korean seafood noodles bowl. Enjoy a richly seasoned Korean or Chinese steamed clams special. Also try this easy and awesome Chinese-style stir-fry with ginger, garlic, chilli and Shaoxing wine.

Storing and Cooking Molluscs Tips

The above are the common molluscs typically sold live in Aussie fish markets. They are best cooked as soon as possible after purchase. For full-shelled molluscs, poke each of them gently and pick out the ones that don’t open or close their shells – these are probably dead and not suited for consumption.

To store, put the molluscs in a container and cover with a damp cloth, then keep them in the warmest part of your refrigerator.

To prepare them for cooking, soak them in cool water and sea-salt for several hours or overnight to keep their shells ajar and let out the sand particles within.

More Seafood Delights

Australia is never short of fresh seafood, and you can enjoy them all in flavourful Asian cuisines. Come check out the selection of Aussie fishes that are great for Asian cooking, as well as the fabulous Aussie prawns and yummy Asian ways to savour them.