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Sheet1 MENU ITEMCELERYGLUTENCRUSTACEANEGGSFISHLUPINMILKMOLLUSCSMUSTARDNUTSPEANUTSSESAMESOYSULPHUR DIOXIDE SULPHITESSTARTERS Patron N Salt Olives N Things Cheeseburger Spring Roll Mac n Cheese Balls
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01
Clean the molluscs thoroughly by scrubbing them under cold running water.
02
Remove any beards or byssus threads that may be attached to the shells by gently pulling them out with your fingers or a pair of tweezers.
03
Discard any molluscs with broken or open shells, as they may be dead and not suitable for consumption.
04
Place the cleaned molluscs in a bowl of cold water for about 30 minutes to allow them to purge any sand or grit.
05
Drain the water and rinse the molluscs once more before cooking.
06
Cook the molluscs according to your preferred recipe – they can be steamed, boiled, grilled, or sautéed.
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Serve the cooked molluscs with your favorite sauce or seasoning, and enjoy!

Who needs molluscs?

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Molluscs are enjoyed by various individuals and groups, including:
02
- Seafood enthusiasts who appreciate the unique flavor and texture of molluscs.
03
- Chefs and cooks who incorporate molluscs into their culinary creations.
04
- People who follow a seafood-based diet or seek to include more seafood in their meals for its nutritional benefits.
05
- Restaurants and eateries that offer seafood dishes to their customers.
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- Those who enjoy exploring different types of seafood and expanding their culinary experiences.
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- Individuals who are looking to add variety to their meals and try new flavors.
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Molluscs are a group of invertebrate animals that includes snails, slugs, octopuses, and squids.
Molluscs are typically filed by companies or individuals involved in the fishing or seafood industry.
Molluscs can be filled out electronically through the designated government website or on paper forms provided by the regulatory agency.
The purpose of molluscs is to track and monitor the harvesting and trading of molluscs to ensure sustainability and compliance with regulations.
Information such as the species of molluscs harvested, quantity caught, location of catch, and date of harvest must be reported on molluscs.
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