The shore crab is a crustacean. The shore crab remains much smaller than the North Sea crab and only grows to 4 to 6 centimeters, with males being slightly larger than females. Shore crabs have an average weight of 60 grams. The shore crabs are alive, ensuring you have an optimally fresh product.
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Shore crabs are mainly used to make delicious bisques. The crabs remain in the broth for as long as possible, allowing the flavors to be released optimally.
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.