Shellfish & Oysters

Sydney rock and Pacific oysters, shucked to order or unshucked by the dozen. Scallops roe on and roe off, Tasmanian scallops, black and green-lipped mussels, pipis, vongole and clams.

Oysters: tell us how many and when you need them and we'll shuck them that morning. Unshucked keep longer and are better value if you're happy with a shucking knife.

Live shellfish — mussels, pipis, clams — arrive alive and want cooking the day you get them. Keep them in an open bowl under a damp cloth in the fridge, never sealed in a bag and never in fresh water.

Mussels are the best-value seafood in the shop and one of the better sources of omega-3 on the counter. Two kilos, one pot, twelve minutes.