In a frying pan cook off bacon in small pieces.
Find a large pot with the lid, start by lightly frying the onions and garlic in oil until clear.
Add the Cinzano and bring to a bubble.
Add the muscles and put a lid on the pot so they steam open.
Then add the cooked bacon to the mixture as well as the cream.
Stir thoroughly but gently to make sure the mussels get covered, then add half of the Parmesan cheese.
Sprinkle with remaining Parmesan cheese and pinenuts.
Have pan or BBQ plate on Med to high heat, spray with light oil.
Generously season fish with salt and pepper, place on hot plate until fish has gone white ½ way through portion (should take approx 3-4 mins) turn fish and watch for last of opaque colour to disappear.
Dress by squeezing fresh lemon over the top.
Have FISHI cut and debone your choice of fish fillet.
Place fillets of fish into beaten egg and then press into bread crumb mix.
Place on hot plate until crumb has started to golden (should take approx 3-4 mins) turn fish and golden other side.
Serve with fresh salad and home baked chips.
Dress by squeezing fresh lemon over the top and FISHI Tartar Sauce.
Have FISHI clean your fish of choice.
Cut 3-4 slits in the side of fish Season with salt and pepper but slices of lemon inside fish and the sides (this will keep the fish moist while cooking) optional to but cloves of garlic in as well to taste. Wrap fish in baking paper if cooking on a BBQ where there could be flames wrap in foil as well.
Dissolve sugar in warm water add all other ingredients except fresh herbs.
Chill until ready to serve add fresh mint just before serving.
Place wakame on oyster and add a few drops over Thai mix over wakame.
Fry off bacon in a hot pan until crisp, drain on paper towel mix in ingredients and spread between a dozen freshly shucked oysters.
Put in a pan on baking paper under a hot grill for up to 5 mins serve with fresh lemon or lime squeezed over the top.
Peel 6 prawns and cut them into bite size pieces, leaving 2 peeled with tails still on.
Layer in glass torn lettuce pieces with prawn (on each layer drizzle ½ tsp FISHI Seafood Sauce).
Continue until glass is full and to finish stand the 2 full prawns against each other with another drizzle of FISHI Seafood Sauce.
Mix all ingredients together and season with fresh line to taste.