{"title":"Shellfish","description":"\u003cp\u003eClams, mussels and whelks, live or frozen, in the shell.\u003c\/p\u003e","products":[{"product_id":"yellow-clams-wild-harvested","title":"Yellow Clams, Wild Harvested","description":"\u003cp class=\"lead\"\u003eGolden-brown shells packed with sweet meat, purged in clean seawater so the grit stays out of your pan.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA short-neck clam with a smooth, glossy shell the colour of dark honey, four to five centimetres across and heavy for its size. Inside, the meat is plump and pale apricot, firmly attached to the shell. The shells arrive closed tight, which is exactly what you want: a shell that hangs open and will not close when tapped has died and belongs in the bin, not the pot.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eDug by hand from tidal flats and sand beds, then held for 24 hours in filtered seawater so the clams purge the sand they take in while feeding. Graded for size and packed the same day.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eShort-neck clam, \u003cem\u003ePaphia undulata\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eLive, shell on\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e4-5 cm shell length, 60-70 pieces\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eMesh bag inside an insulated box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eLive and closed. Tap a shell against the counter: it should snap shut within a second or two. A faint smell of clean seawater is normal, a strong or sour smell is not. Discard any shell that stays open, feels unusually light, or has a broken lip.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep cold and damp, never submerged in fresh water. A bowl in the refrigerator under a damp cloth is right; a sealed bag of tap water will kill them within hours. Cook within 48 hours of arrival. There is nothing to thaw, and any shell that has opened with dull meat should be thrown away rather than cooked.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eLive shellfish travel in an insulated liner with gel packs rather than dry ice, and should arrive cold and still closed. Cook within two days. If the box arrives warm, or more than a few shells are open and unresponsive, photograph the box and contact us before cooking.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed.\u003c\/strong\u003e White wine, garlic and a lid; 4 to 6 minutes over high heat with one shake, until the shells open. Any that stay shut go in the bin.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fried.\u003c\/strong\u003e Open them first, then toss the meat with chilli, ginger and spring onion for a minute at the end.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn broth.\u003c\/strong\u003e Add to a simmering pot for the last two minutes so they open in the liquid and flavour it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled.\u003c\/strong\u003e Steam open first, then finish on a hot grate with garlic butter for a minute a side.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs (clams). Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"THEO WARD","offers":[{"title":"Default Title","offer_id":51619049767129,"sku":"TW-002","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0844\/6862\/9721\/files\/yellow-clams-wild-harvested-1.jpg?v=1794626146"},{"product_id":"mussels-shell-on-frozen","title":"Mussels, Shell On, Frozen","description":"\u003cp class=\"lead\"\u003eLarge shell-on mussels with plump sweet meat, hand-picked and frozen in the shell so nothing is lost on the way.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA big blue-black mussel, eight to eleven centimetres long, with a smooth glossy shell and meat that fills it. The meat is plump and apricot-cream, sweet rather than briny, and stays tender as long as it is not boiled past the point of opening. The byssus thread has been pulled and the shells scrubbed.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRope-grown in cold coastal water and harvested by hand at about eighteen months, then washed, graded and frozen the same day. Nothing is added: no brine, no glaze, no preservative.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eBlue mussel, \u003cem\u003eMytilus edulis\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eShell on, whole, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e8-11 cm shell length, 40-50 pieces\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eIndividually frozen, bagged\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eHard frozen, with the shells loose in the bag rather than fused into one block. A solid lump means the cold chain warmed at some point. The shells should be closed or just barely parted; a wide-open shell with dry meat inside was dead before freezing.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 6 to 8 hours, or cook from frozen in a covered pan with a splash of liquid, which keeps the meat plumper than a full thaw. Do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 12 months of the production date stamped on the bag. Ships in an insulated liner with dry ice and arrives hard frozen. Move it to the freezer the same day. Discard any shell that is cracked through or smells sour once opened.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed.\u003c\/strong\u003e Garlic, white wine and a lid over high heat, 6 to 8 minutes, until every shell opens wide.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith pasta.\u003c\/strong\u003e Open the shells in the pan, then finish the pasta in the liquor with chilli and parsley.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaked.\u003c\/strong\u003e Steam open, top each half with garlic butter and breadcrumb, then grill until the crumb browns.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn broth.\u003c\/strong\u003e Simmer in a light cream or tomato base for the last three minutes, off the boil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs (mussels). Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"THEO WARD","offers":[{"title":"Default Title","offer_id":51619049832665,"sku":"TW-003","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0844\/6862\/9721\/files\/mussels-shell-on-frozen-1.jpg?v=1794629135"},{"product_id":"sea-whelk-live-and-large","title":"Sea Whelk, Live and Large","description":"\u003cp class=\"lead\"\u003eThick, springy meat in a heavy spiral shell, sold live and graded large for boiling, steaming or a chilli stir-fry.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA cold-water sea snail with a heavy spiral shell, eight to ten centimetres long, and a firm muscular foot that fills the opening. The meat is dense and chewy in the best way, with a clean briny taste that carries chilli and garlic well. Graded large, with damaged shells removed.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTrapped in baited pots on clean coastal ground and landed live, then graded and packed the same day. Nothing is added.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eWhelk, \u003cem\u003eBuccinum undatum\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eLive, in shell\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e8-10 cm, 20-24 pieces\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eMesh bag inside an insulated box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eLive, with the horny trapdoor at the shell opening closed tight. Tap the shell and the foot should pull back and the door should snap shut. A shell that hangs open, or one that feels light and rattles, has died and should be discarded.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep cold and damp, never under water. A bowl in the refrigerator under a damp cloth is right. Cook within 48 hours of arrival. There is nothing to thaw, and a whelk that will not retract when touched should be thrown away rather than cooked.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eLive shellfish travel in an insulated liner with gel packs rather than dry ice and should arrive cold, with the trapdoors closed. Cook within two days. If the box arrives warm, or several shells are open and unresponsive, photograph it and contact us before cooking.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBoiled.\u003c\/strong\u003e Drop into salted boiling water for 8 to 12 minutes, then cool slightly and pull the meat out with a skewer; serve with vinegar or a garlic dip.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed.\u003c\/strong\u003e Steam with ginger and rice wine for 10 minutes, then dress with hot oil and soy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilli stir-fry.\u003c\/strong\u003e Boil first, slice the meat, then stir-fry hard with chilli, garlic and shaoxing wine for 2 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCold.\u003c\/strong\u003e Boil, cool, slice thin and dress with sesame oil, vinegar and coriander.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs (whelk). Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"THEO WARD","offers":[{"title":"Default Title","offer_id":51619050619097,"sku":"TW-008","price":66.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0844\/6862\/9721\/files\/sea-whelk-live-and-large-1.jpg?v=1794626161"}],"url":"https:\/\/thwabuy.shop\/collections\/shellfish.oembed","provider":"THEO WARD","version":"1.0","type":"link"}