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About our shellfish & molluscs
Mussels, clams, scallops, pipis and vongole. Tasman Star stocks the full shellfish range for classic Mediterranean, Asian and Australian seafood dishes. Our scallops arrive plump and sweet, ideal for searing and ceviche. Live mussels come from the cool Tasmanian and Port Phillip Bay growing regions, ready for a quick steam with white wine, garlic and parsley. Pipis and vongole are perfect for spaghetti vongole or a Thai-style clam stir-fry. All shellfish is delivered chilled and alive (for bivalves) 7 days a week across the Gold Coast, with Tuesday and Friday deliveries to Northern Rivers NSW. For working professionals in Bundall, Southport and Varsity Lakes, a kilo of mussels and a good bottle of white is the fastest proper dinner you can pull together. 15 minutes from fridge to table, minimal washing up, and it feels like a restaurant meal.
Storage
Keep live shellfish in the fridge at 4°C under a damp cloth, never submerge in water. Discard any shells that do not close when tapped. Use within 2 days of delivery.
Serving
Allow 500g live mussels per person as a main. Steam covered with a splash of white wine and aromatics for 4–5 minutes until shells open. Discard any unopened shells.
Frequently asked questions
Are your scallops fresh or frozen?
Both. Fresh scallops are flown in daily in season; outside of season we stock sashimi-grade frozen scallops from Hokkaido and Tasmania.
Do mussels come clean and debearded?
Yes. Our mussels are delivered cleaned, debearded and ready to cook.
How do I purge sand from pipis and vongole?
Soak in cold, well-salted water (35g salt per litre) for 2–3 hours before cooking. The clams will spit out the sand.
Are scallop roe-on or roe-off?
Both styles are stocked. Roe-on is prized for flavour; roe-off is preferred for sashimi and delicate sears.
What is the fastest weeknight shellfish dinner?
Mussels marinière: sweat 1 diced shallot and 3 crushed garlic cloves in butter, add 150ml dry white wine, tip in 1kg live mussels, lid on, steam 4–5 minutes until shells open, finish with a handful of parsley and cream if you like. Serve with crusty bread. Start-to-table in under 15 minutes, perfect for Bundall, Southport and Varsity Lakes professionals on a Tuesday night.
Is shellfish safe during pregnancy?
FSANZ advises pregnant women to eat only fully cooked shellfish. Mussels, clams and scallops should be steamed until shells open and flesh is opaque. Raw or lightly-seared scallops, oysters and sashimi-grade product should be avoided during pregnancy due to Listeria and Vibrio risk. Cooked mussels marinière, chilli mussels, cooked vongole pasta and fully-seared scallops are all safe. Always follow your own GP's advice.
Do you deliver to the Gold Coast?
Yes. We deliver fresh seafood 7 days a week across the Gold Coast and Tuesday and Friday to Northern Rivers NSW. Order before 2pm the day prior to delivery.
How is the seafood packed for delivery?
All orders are packed in insulated cooler bags with frozen gel packs. Chilled items travel at 0–4°C; frozen items arrive at –18°C or colder.
Can I pickup my order instead of delivery?
Yes. Choose pickup at checkout and collect from our Gold Coast facility during business hours.
Are your seafood products Australian?
Wherever possible, yes. Every product clearly labels its country of origin. We prioritise Australian-sourced seafood from Queensland, NSW and Tasmanian fisheries.