You actually eat that?

So the fellow who introduced me to oysters also had me try mussels at some point later in our culinary excursions.

I don’t enjoy them as much as I do oysters. Well, I shouldn’t say that, a pot of moules frites is a delight, but not for the reasons you might think.

This is a traditional pot of mussels, complete with an incredible collection of green things – in this case, green onions, leeks, celery… Probably some shallots and some onions.

And then the whole thing is cooked in butter, garlic and white wine.

Throw in some mussels, steam to perfection and hey-presto, lunch.

But for me the best part isn’t the mussels. They’re great and everything, but the best part is scooping heaps of the greens on a piece of grilled sourdough. Which I did with abandon. I don’t think anyone noticed how enamored I was with the part of my lunch that wasn’t the main attraction. Well, if they did they didn’t make any mention of it, which is just as well.

Without a doubt the tastiest and best part of the meal. I wonder what would happen if I ordered a pot of mussels, and asked them to hold the mussels.