Moules by the Sea

Updated Aug 25, 2009

Finger-sized mussels are arranged on a plank, then set atop the fire made of dried seaweed to cook them just for a few moments after the blaze dies down, which also give them a woody, smoked flavor. And when I saw a plank on almost every table around us, and the diners lips (and fingers) flecked with bits of singed seaweed, what I was going to order was a no-brainer.

How could food be simpler, and more delicious, than that?

Read: My Favorite Restaurant in France by David Lebovitz.

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