Live Seafood

Delivered alive from clean coastal water, packed on ice and ready for the table the same day wherever possible.

In This Collection

• Mud Crab — thick claws and heavy, well-filled bodies, around 300-500 g each
• Green Mussels — vivid emerald shells with plump, orange-hued meat inside

How to Cook Them

Steam the mussels for four or five minutes in white wine, garlic and shallot butter, discarding any that stay shut, and finish with parsley and crusty bread. For the crab, ginger and scallion in a hot wok is the classic — or simmer it in coconut curry and spoon it over jasmine rice. Both are at their best cooked on the day they arrive.

Storage

Refrigerate at 0-4°C as soon as the box is opened. Mussels should stay loosely covered under a damp cloth rather than sealed, since they need to breathe — eat within 48 hours. Cook the crab the same day where possible. Never freeze either of them while alive.