Mussels

Collected and eaten on the shore since the Stone Age. If actually eaten on the rocks they are delicious roasted on stones made hot in a fire: as soon as a shell opens, a piece of butter is put in and the mussel tipped into a large spoon or straight into the mouth when cool enough.

Basic preparation at home is simply to wash and crape the shells well and drop into a boiling court-bouillon made with water, a glass or two of white wine, an onion skinned and cut, a clove of garlic, a bouquet garni and 12 peppercorns. Boil briskly for 5 or 6 minutes, shaking from time to time, then all the mussels will be open.