Dinner comes with a spectacle in La Tremblade. Before I sit down to a platter of oysters at La Cabane des Bons Vivants, one of the village’s canal-side restaurants, I stand and watch orange flames bellow up from a tangle of long, skinny pine needles inside a large, open oven. They are piled on top of a board of carefully arranged mussels and, by setting fire to the pine needles, the shellfish cook in their own juices. This is the curious tradition of moules à l’éclade, a novel way of cooking mussels developed by Marennes-Oléron oyster farmers along the River Seudre in
Canada Considering Sending Troops to Greenland – Reports
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