repliche orologi

Surf & Turf

Enjoy something delicious from the land and the sea. Grill the steak then top with any seafood, such as shrimp or mussels.


    • 8 ml (1½ tsp) Spur Texan Spice
    • 5 ml (1 tsp) Salt
    • 2 cloves garlic, crushed
    • 30 ml (2 Tbsp) olive oil
    • 2 x 200 g sirloin or ribeye steaks
    • 60 ml (¼ cup) Spur Grill Basting


  • 12 large uncooked mussels, (about 250 g)
  • 60 ml (¼ cup) dry white wine
  • 45 ml (3 Tbsp) butter or margarine
  • ½ medium onion, chopped (optional)
  • 45 ml (3 Tbsp) Spur Durky Sauce
  • 30 ml (2 Tbsp) chopped fresh parsley or 10 ml dried
  • 3 ml (½ tsp) Spur Chutney Spice


  • Combine the salt, garlic and oil. Rub steaks on both sides with the mixture.
  • Grill the steaks for 4 – 5 minutes per side over warm coals or in a griddle pan until medium-done. During last grill, brush with Spur Grill Basting.
  • Mussels: Scrub mussels clean under running water. Place mussels with wine or water if preferred, in a heavy-based saucepan, or pot over coals or on stove. Cover and cook for a few minutes until shells opened and mussels are just done.
  • Remove mussels and most of the mussel water.
  • Add butter, onion, Spur Durky Sauce, parsley and Spur Chutney Seasoning.
  • Simmer for a few minutes until onion is soft. Return mussels, heat through, adding some mussel water if necessary.
  • Spoon over steak and serve warm.



  • If mussel sauce in pot is too runny, just thicken with a little flour and water.