I just loove all sea-food. Crabs, lobsters, shrimps, prawns, squid, octopus, musles, oysters, clams, perriwinkles, urchins etc...
Here a few of my preferred ways:
-Live oysters with just a filet of lemon juice on top,a few slices of buttered sodabread washed down with a pint of creamy Beamish and I am in heaven!
-For a threat on the beach, put fresh musles in a nest of dried sea-weeds cover with more dried sea-weeds. Set the sea-weed alight and wait until the musles open. Fingers-licking and lips-smacking delicious specialy when topped by long draugths of ice-cold cider. Mmmm. Crabs and Lobsters cooked that way makes the shell britle and allow for easy access to the meat inside, specially the claws.
-The raw coral star from the inside of sea-urchin on buttered brown bread but this time washed down by lashings of Muscadet wine. A feast worthy of a Queen!
-Perriwinkles and limpets thrown into boiling seawater for a couple of minutes, taken off their shells and tossed with lemon juice in a shredded dandeline's leaves salads.
- Squid (with the bone taken out) and octopus (with the beak and ink-pouch taken out) must be well beaten on the rocks with a stick before being part boiled for a couple of minutes in a mixture of their ink and sea-water. Then fried quickly with chopped wild garlic and fennel fern. They can be eaten as or cut and tossed in the salad with the limpet and perri-winkles.
Bon appetit!
LL&R
Maebh
