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To ensure utmost freshness we require 48 hours notice on our oysters, mussels and clams.  

Our cockles and whelks are stock items available year round. 


Our native and rock (pacific) oysters are sourced from Cornish waters and super depurated using a technique scientifically proven to allow for safe consumption of these raw oysters.  Just like mussels and clams the oyster should tightly close when you touch a fork on the mantle of the meat.  

The world is your oyster, if you know how to shuck!  Wear a thick rubber glove to protect your hand when shucking the oyster with an oyster knife.  Practice makes perfect.  Serve on a bed of crushed ice or rock salt with lemon wedges, lime wedges and freshly ground pepper.  To make a mignonette sauce combine red wine vinegar, dry red wine, finely chopped shallots, fresh lemon juice,and salt.  

Special Order: 48 hours notice required.  1 pack size is available.


Our common blue mussels are rope grown in Cornish waters until they are mature.  They are then harvested and depurated for 40+ hours in purified flowing water with a powerful ultra violet light to remove mud and other impurities.  Live mussels should close when tapped on a solid surface and open when cooked.  

Add cleaned and rinsed mussels with a glass of dry white wine to softened onion, garlic.  Cover, simmer and shake for a few minutes until all the mussels are open.  Add pepper and cream and simmer for a few more minutes.  Sprinkle over parsley and lemon juice.  Congratulations you have just cooked classic Moules Mariniere!  

Special Order: 48 hours notice required.  1 pack size is available.


Our Manilla clams (or Palourdes) with their marbled shells are excellent lightly steamed.  A Spaghetti Marinara combining clams, mussels and large prawns will take a fair amount of work but you will swear it was well worth the effort.  Or why not try a Fregola Con Arselle (Sardinian Pasta & Clam Soup) for a warming winter meal and just as impressive..   

Special Order: 48 hours notice required.  1 pack size is available.


Traditionally sold in pints because the vendors lacked scales and were trading outside pubs...  

Cockles are great in seafood pies, tossed into salads, in a bacon, tomato and potato soup, in a clam chowder, in risottos, paellas and pasta sauces.   

2 weight options are available.


Some call whelks the next oyster!  Stir fried whelks on crispy noodles.  Snail salad: olive oil, cider vinegar, chopped fresh herbs, grated lemon zest, balsamic vinegar, chopped celery and red onion, olives, capers; mixed well and covered in the fridge for 2 hours.  Stir and check seasoning before serving with crusty homemade garlic bread.

2 weight options are available.