This shell is also known as the marbled scallop. The amande has a beautiful round shape and has a thick shell that is mainly cream-colored with brown speckles. The diameter of the shell is 6 to 8 centimeters. The amande lives buried in the seabed up to a depth of 20 centimeters. The shell is caught all year round in the Mediterranean Sea.
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The shell contains a relatively large amount of meat, which is firm and delicious in taste. This shellfish definitely belongs on a Fruits de Mer platter. Place the amande in a hot broth for about 3 minutes, and the shell will open easily. The amande is delicious in fish soup or as a surprising appetizer.
Cook the mussels according to the general recipe. Remove the mussels from their shells. Place 25 half shells on each of the four plates and put a mussel in each shell half. Mix the mayonnaise with the cooled cooking liquid and stir in the chopped herbs. Season the sauce with the Tabasco. Distribute the herb sauce evenly over the mussels.
You really don't always have to go to Normandy to live like a God in France. The way they prepare mussels there, you can easily do in your own kitchen. And that's with apple and calvados. Highly recommended to try this yourself.
Cooked mussels with samphire. Have you ever tried that? The soft, creamy, and slightly sweet taste of the mussels combines perfectly with the salty flavor of the samphire. Finish with some coarsely ground black pepper and you have all the beautiful flavors together in one pot.