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Our village Marseillan is on the edge of the Etang de Thau which supplies around 10% of France’s oysters. There are numerous coquillage vendors in the village which sell fresh oysters, mussels, clams, snails and other exotic slimy sea things. We only realised the other day why they are all closed during the day and only open in the later afternoon/evening. They harvest during the day and sell at night, guaranteeing the freshest oysters.

We bought a dozen juicy fat oysters and two dozen equally fat and juicy mussels. A quick youtube lesson on how to shuck an oyster and we were on our way. We gratineed the mussels with garlic, parmesan, crumbed baguette, cream and parsley and also did a few oysters the same way. To finish off, a few oysters natural and some good old aussie oysters kilpatrick, all washed down with a chardonnay from a vineyard beside the lake. Magnifique!

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