Shell-on, with the dark green rim that gives the species its name. The meat inside is plump and deep orange, and it stays sweet in a broth rather than turning to rubber.

What is in the pack

Whole shellfish, shell on, cleaned and purged of sand before freezing.

• Net weight 2 kg
• 40 to 50 pieces
• 45 to 55 g per piece

Where it comes from

Rope grown in cold southern water, harvested at size and frozen the same day.

Its condition

Frozen raw in the shell. The shell holds the meat in place, so it arrives intact rather than as loose pieces.

Storage and thawing

Keep at -18 C or colder. Thaw in the refrigerator for 8 hours, then rinse under cold water. Discard any that stay closed after cooking.

Shelf life and delivery

Best within 9 months of the production date on the pack. Ships in an insulated box with gel ice and is packed to arrive hard frozen.

How to cook it

Steam 5 to 6 minutes in a covered pot with white wine, garlic and shallot until the shells open. For a baked finish, top each one with garlic butter and breadcrumb and give it 8 minutes at 200 C. Anything that has not opened by then should be thrown out.

Allergen

Contains molluscs. Keep it away from anyone who reacts to this group, and wash hands, boards and knives after handling raw shellfish.