{"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","url":"https:\/\/thwabuy.shop\/products\/mussels-shell-on-frozen","provider":"THEO WARD","version":"1.0","type":"link"}