Cassis Posted November 19, 2006 Share Posted November 19, 2006 I think the only word for them is anodyne, Dick. Link to comment Share on other sites More sharing options...
Dick Smith Posted November 19, 2006 Share Posted November 19, 2006 Thank you. Link to comment Share on other sites More sharing options...
Miki Posted November 19, 2006 Share Posted November 19, 2006 Yes, the anoydyne pied au cheval type are very good. Not too much of a pillowish taste. Small mussels are for wimps.....or Sausages [:)] Link to comment Share on other sites More sharing options...
Loiseau Posted November 22, 2006 Author Share Posted November 22, 2006 What are those huge, horrible things that they serve so proudly in pubs in the UK? Oh yes, "green-lipped mussels". Yuk.Some French friends of mine on holiday in Devon in the 1970s were offered mussels with cream in a country pub. Yum, they thought, and ordered them. The publican unscrewed the top of a jar of mussels in brine, drained them, put them on a plate and them poured cream over them...I asked the tourist office of Wissant (known for its vast mussel beds) for the best mussel season, and have today received the reply:"Le dicton veut que les moules sont meilleurs les mois en "-mbre", donc en septembre, novembre et décembre."Seems a bit odd to skip "octobre", which wouldn't fit into this particilar dicton... Must be the muscle-building time (ouch!).Angela Link to comment Share on other sites More sharing options...
Coco Posted November 22, 2006 Share Posted November 22, 2006 Had a look in Mrs Beaton today and she agrees with the R in the month thing for most shellfish, ie September to April being the best time. Surprisingly however, the best time for crab is said to be August to October. Link to comment Share on other sites More sharing options...
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