What you are getting

Green lipped mussels (Perna canaliculus) on the half shell, cleaned and frozen. The shell keeps its dark green rim, the meat is full and orange-cream, and the beard has already been pulled.

Where it comes from

Grown on rope lines in the Marlborough Sounds at the top of New Zealand's South Island, where cold, fast-moving water gives the meat its size and sweetness. Harvested, cleaned and frozen at the plant within a day.

Specifications

• Form: half shell, beard removed, cleaned
• Size: roughly 9 to 11 cm per shell
• Net weight: 2 kg per box
• Packing: vacuum sealed, shells frozen separately

State and handling

Raw and frozen, on the half shell. Nothing to scrub; a quick rinse and they are ready to top or steam.

Storage

Hold at -18 C or colder. Thaw overnight in the refrigerator, in a tray to catch the liquor. Use within 24 hours of thawing and do not refreeze.

Shelf life and delivery

Best within 8 months of the production date on the box. Ships in insulated liners with dry ice and arrives hard frozen. Discard any shell that is cracked through the meat or that stays open after cooking.

How to cook it

Mussels are done the moment the meat firms and the shell opens, and no amount of sauce rescues an overcooked one.

• Steam: white wine, garlic and parsley, lid on, 4 to 5 minutes.
• Bake: top each shell with garlic butter and breadcrumbs and bake at 220 C until the topping browns.
• Creamy broth: simmer in cream with shallot and thyme for 5 minutes, then season and serve with bread.
• Grill: lay them on the bars over medium coals until the liquor bubbles at the edge.

Allergen & compliance

Contains molluscs. Packed in a facility that also handles fish and crustaceans. Raw product; cook thoroughly before serving.