[Closed] Shellfish.

Love mussels, cockles, oysters, scallops and recent convert to razorfish. Reminds me must check the tide times as may do a bit of foraging with son no.1 tomorrow!

Not a fan of cockles, will shove the rest down my face as fast as I can get them

Nope. You're all freaks. Everything from the seas tastes like you're eating a bag of salt. I just don't get it. I've wanted to be sick after every time someone convinced me that this seafood was different and didn't taste entirely of salt.

They all do.

Lovely fat juicy scallops for my tea tonight.

Mussels + bread & butter and a pint = AWESOME

Raw oysters, with a dash of lemon juice, FTW!

Mussels are probably my all-time favourite food (as long they are cooked without cream being involved). Kilo of mussels cooked in either butter & wine or Thai flavourings with a big hunk of crusty bread, a few chips and cold dry cider is total bliss in a bowl.

Spoots are nearly as good, had some EXCELLENT ones in Robin Hood's Bay last year.

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Recent convert to oysters too.

In fact, now I think about it, I would probably choose any shellfish to eat above any other meat or fish, except a properly cooked Ribeye steak.

slainte 😀 rob

Mussels don't need much. Never understood why loads of places put cream in marinere. It's just shallots, herbs, bit of wine, mussels. Bit of crusty bread and you have an awesome meal inside 5 mins.

Big fan of oysters too. Preferably raw but with a little creme fraiche and parmesan and whacked under the grill if not. Wasn't as a kid but my aunt took the family to an oyster farm when I was 12... an afternoon swigging wine from a bottle eating oysters cured my dislike.

If you want to move to things with legs, try Moreton Bay Bugs.

mate, i had a pile of crab claw's too.

Spent New Years Eve with some French friends once. One course of the meal was "fruit de la mere". "Excellent", thought I. Some delicately flavoured and exquisitely presented morsels for our delectation. Not quite...

Looked like someone had got a spadeful from the ocean bed and cooked it all, shell on. Between two there was a crab, languistines, mussels, prawns, cockles and clams. Delicious!

Coyote - I think you mean Fruit de Mer. Fruit de la Mere has a surprisingly sinister overtone to it 😉

In Romanian, it's "Fruit of Apples". Did I mention that they were French friends in Romania and we drank cider with the meal... 😳

Mussels, never again, last time I was so ill from both ends that I can feel the bile rising just looking at the photo's.

Eurgh I feel sick at the thought! Can't stand stuff like that, why would you eat filter fish? Stuff that hoovers up all the other c*** in the sea 😉

Un-flippin-believably scrummy.. Just add an ice cold Chardonnay and a napkin.

I've been eating shellfish for what seems like for eva, I've only been ill once and that was in La Rochelle back in 06' when we'd finished a long distance race (sailing) and we'd just gotten in at 0130, rushed to the nearest restaurant for munchies and all they had was what they were about to throw out from the evening.. We were so hungry we bought the lot, ate the lot, drank masses of fizzy French beer.. then promptly hurled.

Ain't put me off one bit.

Muchos Nom, nom, nom, nom

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I grew up near the Norfolk coast and shellfish eaten every week and I always have them when I go back to meat the folks. I rarely order shellfish (apart from scallops) at restuarants and never from supermarkets as they are never as good.
Not so keen on whelks or clams though.

In Romanian, it's "Fruit of Apples". Did I mention that they were French friends in Romania and we drank cider with the meal...

If they were from Normandy/Brittany, cider with seafood is not that uncommon. I'd still prefer wine but to each their own.

+1 speaking as a Norman 🙂 Normandy cider with mussels / whatever other seafood is lovely.

Never been particularly fussed by Oysters though - just taste of brine to me.

Mussels don't need much. Never understood why loads of places put cream in marinere. It's just shallots, herbs, bit of wine, mussels. Bit of crusty bread and you have an awesome meal inside 5 mins.

Indeed but the cream makes it richer - better? Maybe/maybe not - both are good.

Ooh, no, a good dry cider is the best thing to cook mussels in.

The one thing that nearly put me off mussels was finding crabs in them; I have a phobia of crabs*. Once in Bordeax I found one halfway through the bucket - sitting on a little pile of eggs facing me, it was - then spent a couple of minutes steeling myself to carry on, and then found another one. Had to leave the rest 🙁

* and lobsters, and in fact I find most non-fish sea creatures at least uncomfortable to be near, so frankly it's been quite an effort to wean myself onto shellfish...