Shellfish Guide

A normal serving size for clams or mussels in the shell is about 500 gm per person. Moules Mariniere for two needs about 1 kg of live mussels. Clam (Vongole) Linguini for two requires about 1 kg of live clams. For appetizer portions you can halve that.

 For Mussel recipes visit: http://www.penncoveshellfish.com/MusselRecipes.htm

For Clam recipes visit: http://homecooking.about.com/library/archive/blsea40.htm

For Oyster opening instructions visit: http://wdfw.wa.gov/fish/shelfish/beachreg/oystershuck.htm

Live clams, mussels and oysters can be kept for several days in your home fridge. Leave them in the plastic bag we deliver them in. Do not open the bag and leave them exposed to air movement within your fridge. This will kill them very quickly.

Remember: Overcooked shellfish are tough and rubbery. As soon as the shells open remove them from the pot. Do not wait for all of them to open before taking them off the heat. Pick them out individually as they are done.