The North Sea crab has ten legs, of which the two front ones are thick. These two thick front legs have claws. The claws of the North Sea crab have hard knobs, which facilitate the cracking of its prey, such as shellfish. Most of the meat in the North Sea crab is in the legs and is very flavorful!
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The legs of the North Sea crab are a great addition to a plateau Fruits de Mer or as a delicious appetizer.
Additionally, you can of course make a good soup from North Sea crab. North Sea crab has a unique preparation method. Do not throw a North Sea crab alive into boiling water, as you would with a lobster. The animal will struggle fiercely and may shed its legs and claws. Place the North Sea crab in the refrigerator for an hour so it falls asleep, and then put it in boiling water for 10 minutes.
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.