Live bivalves with a glossy, dark green shell and a plump orange-gold body inside. They arrive purged and hand-sorted, so the shells are clean and the meat tastes of the sea rather than of sand.

Origin

Raft-grown in the cold, current-swept bays off the New Zealand coast, then purged in clean seawater before packing.

Specification

• 2 kg net, roughly 60 to 80 pieces
• Shell length 6 to 8 cm
• Purged and sorted by hand for even size
• Sold live, not frozen

Condition

Live. The shells should be closed, or close when tapped. Anything that stays open, or smells strong, should be discarded before cooking.

Storage

• Keep at 0–4 °C from delivery to cooking, do not freeze
• Lay the pack flat with the shells facing down and keep it covered
• Discard any shellfish that stays open when tapped

Shelf life and delivery

• Best enjoyed within 2 days of arrival
• Packed in an insulated liner with gel packs and shipped on a cold chain
• Check the pack on arrival, then refrigerate it straight away

How to cook

• Steam in white wine with shallot and parsley until the shells open
• Grill on the half shell with garlic butter and breadcrumb
• Fold through pasta with tomato, chilli and a splash of the cooking liquor
• Layer into paella and let them open in the last 6 minutes

Allergens

Contains molluscs (shellfish). Not suitable for mollusc allergies.