Glossy dark shells filled with plump, orange-fleshed meat and a clean briny liquor that turns any pan of liquid into a sauce. They open in minutes, which makes them the fastest way to put seafood on the table.

What you get

• Whole shellfish in shell, 2 kg net weight per box
• Purged in clean salt water before freezing, so the grit is gone
• Graded for even size, beard already removed
• Discard any shell that stays shut after cooking

Where it comes from

Rope-grown in open seawater and harvested to order, then frozen the same day so the meat keeps its sweetness rather than sitting in its own liquid.

How to cook

• Steam with white wine, garlic and parsley until the shells open wide
• Toss through spaghetti with chilli, garlic and a ladle of the cooking liquor
• Simmer in a tomato and saffron broth for a quick fisherman's stew
• Drop into a hot pot for the last two minutes and serve straight from the pot

Condition and storage

• Ships and stores frozen at −18 °C or colder
• Thaw overnight in the refrigerator, never on the counter top
• Cook within 24 hours of thawing and never refreeze a thawed pack

Shelf life and delivery

• Best before: 9 months from the production date printed on the pack
• Packed in an insulated liner with gel packs and sent on a cold chain
• Move the box straight to the freezer on arrival

Allergens

Contains shellfish (molluscs).