Cailin- going to give those mussles a go tonight i reckon! Thanks

Slyder- i have always had abalone thinly sliced and on the barbie, Nice hot plate and just a few seconds each side. Sometimes we marinate them in garlic, lemon juice and olive oil, sometimes nothing. The secret to good, tender abalone is all in the bashing when you catch them and shell them! If you don't bash them enough the muscle becomes tense and therefore tough to eat.
Sometimes dh like a little lemonjuice and soy on them, but i prefer just lemon juice or nothing. Had a great feed of abalone on new years eve, yummo!