Had a BBQ today, my first roasts in the Smoker, a pork-filet and a pork-ham roast with two different marinades (And no its not charred, it has to look like this). Was alot of work but was worth, great taste and aroma.
BBQ topic !
After SEK's meat, sea fruits and mussels (not Fräuleins' one !) !
Here is a local method (from Charente-Maritime, around La Rochelle) to cook those shells, called églade or éclade :
You first need a brut wooden board. Then, the most difficult and the longest (~45mn), place each mussel, one by one, starting from the middle of the board, with their opening side towards the board, in order to prevent ashes to fall inside the shell. You can hammer some nails for the beginning.
Then, recover them with 10cm height of pine needles. FIRE ! (~5mn !)
Plan paper napkins because the shells are now losing their black color !
Should be disgusted with slices of bread and salted butter and white or rosé wine !