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.