MOLLUSCS

Bi-Valves have two shells, uni-valves one shell. All live bi-valves should close up when tapped. Discard any that don't, and any with broken shells.

Mussels

Rope grown mussels are cultivated on suspended ropes, which ensures they don't touch the seabed and pick up grit and barnacles. Their Bluish-black shells are thinner as they are grown in sheltered water so the shells don't need to endure stormy seas. The meats content is higher as they are not exposed at low tides and so constantly feed. Rope grown mussels are available year round  although not at their best in summer months. Dredged mussels can be much cheaper, but need more cleaning to remove the sand and grit. Dredging run from August through to May. They myth of only eating Mussels when there is an 'R' in the month is incorrect. Mussels spawn in spring, and are not at their best as their meat content is lower, but there is no risk in eating. Mussels make a fine starter, lunch or main course. Ensure the mussels are clean and fee of barnacles; remove any 'beard' (also known as 'byssus thread', and is what attached the mussel to the rope or rock it grew on), and simply steam in the serving sauce or over a bed of seaweed. There are classic recipes such as moules marinieres and moules provencale, and you can't imagine paella without them. Frozen mussels are good quality, and inculde New Zealand Greenlip Mussels, which have a different taste and are much bigger, making them great for topping and grilling.

Scallops

The attractive fan-shaped shells contain translucent off-white meat wrapped with a bright orange roe or coral, which has a different taste and texture. The membrane, grey-brown frill and black thread of intestine are all discarded. King scallops have approximately 15cm wide shells (one rounded, one flat) and you get 18 to 35 pieces of meat per kg. They can be sold either in the shell or as shelled meat-with or without the roe. The easiest way of catching scallops is through dredging, but we also have a market for premium quality diver-caught scallops. Because the meat acts like a sponge, there is a long history of 'soaking' scallops to increase the weight. We can supply either, but strongly recommend un-soaked 'dry' scallops-why pay for water? A superb starter with or without shells,scallop meat has a sweet, delicate flavour, and requires very little cooking-simpler the better. Best either steamed, pan-fried or grilled.

Oysters

There are three main varieties available in the UK - Native, Pacific (or Rock Oysters), and Portuguese. The Native Oyester (available from september to april) is considered the best, but takes twice as long to grow, making it more expensive. Pacific are available year round.  All Oysters should feel heavy for their size and be kept with the round 'cupped' part of the shell facing downwards to retain the moisture. Despite their modern image as a luxury food, Oysters used to be a cheap working class food, and used in a traditional British Beef and Oyster pie. Now commonly served raw with lemon and pepper, though stronger salsa type toppings are also used. Oysters can also be steamed open like mussels, topped then grilled or baked, or the meat can be removed, coated in tempura batter and deep-fried.

Clams

There are several varieties of clam; all are round and stone like except the razor clam - so called because it resembles a cut throat razor. Amande, Hardshell, Venus and Razor Clams are the most common varieties. Palourdes (or Carpet Shell) are considered the finest Clams and command a much higher price. Once washed and scrubbed, they are used in some classic dishes such as Linguine alle Vongole and New England Clam Chowder. They can also be served raw like Oysters.

Cockles

Very similiar to Clams and can be cooked in the same ways.

Whelks & Winkles

Both are uni-valves with ribbed spiral shells and a similar appearance to a snail. They can grow up to 12cm. The meat is juicy with a strong flavour, and a chewy texture. Whelk meat is often sold cooked, but if raw, soak for several hours in salty water, before steaming for 5 minutes. Serve with lemon juice, salt and pepper or with the traditional malt vinegar and a winkle picker. Winkles are a similiar shape to Whelks, but rarely grow beyond 3cm and have much coloured shells. Cook in the same way.