Time to be shellfish: why the UK should go back to feasting on oysters and mussels
Popular in Victorian times, they are sustainable, a good source of protein and brilliant for biodiversity, say those championing the bivalvesA splash of white wine, a handful of basil leaves and a few minutes preparation are all it takes to transform mussels that 24 hours ago were filtering seawater off the south Devon coast, into a delicious starter.At the training kitchen in London’s oldest fish market, Billingsgate, in Poplar, we learn that fresh mussels require two vital preparation steps that the vacuum-packed, cooked variety don’t: “debearding” or pulling off the “byssus” thread that attaches the shell to rocks and other substrate, and the discarding of any with broken or open shells Continue reading...
Popular in Victorian times, they are sustainable, a good source of protein and brilliant for biodiversity, say those championing the bivalves
A splash of white wine, a handful of basil leaves and a few minutes preparation are all it takes to transform mussels that 24 hours ago were filtering seawater off the south Devon coast, into a delicious starter.
At the training kitchen in London’s oldest fish market, Billingsgate, in Poplar, we learn that fresh mussels require two vital preparation steps that the vacuum-packed, cooked variety don’t: “debearding” or pulling off the “byssus” thread that attaches the shell to rocks and other substrate, and the discarding of any with broken or open shells Continue reading...
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