One of my fondest memories of mussels is a lunch of moules frites in a cosy restaurant on the Grand Place in Brussels, snug at a window table, snow falling softly outside. I have dug into my fair share in France too, when come September, cafés and brasseries are busy cooking up moules frites and serving fragrant bowls of mussels in a myriad of ways. Add some crusty baguette and a carafe of wine, and it's an inexpensive and delicious way to spend an evening. In season, the produce markets in Paris are also laden with mussels, noisily scooped into buckets like seashells, ...
On Blue Swimmer Crabs & Drunken Prawns
One of the most popular addresses at the Adelaide Central Market is Angelakis Bros seafood. Whatever the time of day, you are likely to find a sea of customers peering into the long glass counter mulling over what to cook for dinner. There is an astounding variety of both wild-caught and aqua cultured seafood and among the sparkling fish and succulent shellfish are barramundi, King George whiting, pipis from Goolwa, yabbies, bugs and our renowned Coffin Bay oysters. In fact, for the visitor to South Australia, a cruise down the counter is a great introduction to the creatures found in our local ...