Shell-on bivalves with a striking emerald band along the lip of each shell and a full, plump body inside. The meat is sweet and clean with a briny edge, and the shells hold up to baking and grilling without the meat shrinking away.

Where It Comes From

Rope-grown in cold southern coastal water, harvested and blast-frozen the same day, which is what keeps the shell colour so vivid.

Size And Grade

• Large hand-selected shells with a high meat-to-shell ratio
• Shell-on, beard removed and outer surface cleaned
• Packed as a 2 kg bag, sold by weight

How It Is Frozen

Raw and frozen in the half shell, so they can go straight into a pan or under a grill.

Storage

Keep at -18°C or colder. Thaw in the refrigerator. Cook within a day of thawing and do not refreeze.

Shelf Life And Delivery

Best within 9 months of the packing date on the bag. Shipped frozen in an insulated box with gel ice; check the pack is solid before freezing again.

How To Cook It

Steam in a covered pot with white wine, garlic and a knob of butter until every shell opens, then discard any that stay shut. For a baked plate, top each half shell with garlic butter and breadcrumbs and grill until the surface is golden. They also fold through pasta with chilli and parsley, or simmer in a cream and lemon broth for a richer bowl.

Allergen

Contains molluscs. Packed in a facility that also handles fish and crustaceans.