There are hundreds of types of lobsters. Ranging from spiny lobsters and crayfish to 'the tough guys' from Nova Scotia (Northeast Canada). Lobster can be delivered frozen (in its own juice, so-called 'tubes') but fresh is by far the tastiest. For many people, a freshly cooked lobster is a true delicacy, with the contents of the claws being the absolute pinnacle.
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Freshly cooked lobster is a true delicacy. The claws of the lobster contain a lot of meat, as does the tail. About one-third of the total weight of the lobster is edible. Lobster is excellent for boiling and steaming.
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.