Frozen Green Lipped Mussels

Deep green shells with a bright emerald rim and a plump, orange-fleshed body inside. They arrive shell on, scrubbed and debearded, frozen in a single layer so the shells stay intact.

The Catch

Rope-grown in cold southern water, which is why the shells are clean and thin rather than caked in mud. Harvested, washed and blast-frozen within a day.

Specification

• Net weight — 2 kg per pack
• Count — roughly 40 to 55 shells per pack
• Size — 8 to 11 cm shell length
• Form — whole, shell on, debearded

State

Frozen raw in the shell. A closed shell on arrival is normal; the shell opens as it cooks, and any that stays shut should be discarded.

Storage and Thawing

Keep at -18 degrees Celsius or colder for up to nine months. Thaw in the refrigerator for eight to ten hours, or cook straight from frozen by adding three to four minutes to the time. Rinse once and knock off any broken shell before cooking.

On the Plate

• Steam with garlic, vermicelli and a spoon of chilli oil.
• Top with cheese and breadcrumbs and bake until the surface bubbles.
• Simmer in white wine, cream, garlic and parsley for a bowl of broth.
• Grill directly over coals until the shells pop open.

They are done when the shell gapes and the meat is firm and opaque. Keep the liquor that collects in the pan; it carries most of the brine.

Shipping and Cold Chain

Packed in an insulated liner on a next-day service. Open the bag on arrival and check for any cracked shells, which are common in transit and harmless as long as the meat is intact.

Allergen: contains molluscan shellfish. Packed in a facility that also handles fish and crustaceans.