Coastal Foraging - Scallops, Cockles, Clams and Mussels Beach Cook Up

wild and it's just coming in, we've added a pretty mild spring and now you see the leaves coming out on shoots like this and if you can work it and smell it, it's very pungent garlicky, we can use the fresh leaves from what we're going to do is dig up a couple more nails and a couple more cockroach shots - aha, it's mr. Potter sticks, you know, if you can see, look at those bulbs there, okay, four dozen for them or they can be cleaned, just give me your bucket, good laughs, yeah, that's what we're looking for, so I went down and met boys.

Finished your search for food, we'll start by Cooking the

clams

, they're going to get a little bigger, so we're going to steam them in a pan with some wild garlic that James and John found just turned on the end of the root so that the pans are hot enough, you will now add Charlotte. or just give them a few minutes on their own and then I'll add the

cockles

and

mussels

. The

clams

have been

cook

ing on their own for a few minutes, so I'll add the muscles and

cockles

so they can all go in. together and we just steam them until they all open up and obviously if they don't open up, don't eat them, the shave club, well, we've already

cook

ed the clams.

I'm going to quickly buy your students, now the easiest way is inside. between that and the walnut shell is a big disc of muscle that holds one to the other, so you put a knife on the side and just slide it on the opposite side of the shell, like that, just pull it apart and then this part superior. It lifts up so you can put the knife in and you just want to slide it along the top to cut the disc. Opened up that shiny part called coral and we're behind this white muscle disk and that coral, these ornaments if I'm going to make a broth, so these are perfect for that or right after that part, so everything is ready, everything It opened, so I'm just going to drain the worst of the water.

Now I'll show you quickly. how to prepare them was clumsy, we will take it straight off the shelf right away, you can see that it has two parts, there is a siphon and then there is a body part, this siphon sticking out towards the sun, you can see directly If you just go through it gently, you can take it off the skin. Look, as you can imagine, this part is the brick that comes into contact with the sun. It will surely be the hardest part of this part of the body. here you just want to review, look at the foot, sorry, the top, there are other ways to cook them, we have just steamed them, which some people do, they blanch them and then cut them into small strips and fry them, check these out pieces. a and C, if from the slice you extracted only white meat inside, like a small squid, its name sounds, so let's choose the

scallops

now, so it's just butter and a little wild garlic, just add the men, these don't really get along. too long, I don't want to overcook them, otherwise we'll just turn rubbery.

You want to make sure the white car is still good, but add a little bit of lemon juice, give them a few more seconds and then we'll just have some fresh bread and butter to eat. with that, I'm just going to pour it on top so we have that garlic butter all over the shelter. You would pay a fortune in a restaurant for that Georgia, come here and try some of these, try some of these, okay say these these

scallops

look and taste absolutely delicious these little bits of em gamer club also juice like little rings of squid is like a little squid ring move the scallops a much more favorite, but these little cockles also see the difference here between what king cockles like normal, I think I prefer the smaller cockles, a little sweeter, more meat in the biggest cockles, almost tears, there is a bit like lobster, but I think the rains managed to hold out the other three crackers, so what is your Coco's King Coco's razor muscles have cooked my types of clams and scholars there are six or seven different types of seafood there that we collected used on the

beach

and like I said the loader for the kids to eat died in a restaurant let me give you just a little bit, what's it called a taco?

Yeah, when I won, what's that muscle guy's name? Welcome, what's up with that one? King Scarlett, this is, this is the Razor Club and look how much meat, the best toys to turn on Charlie's phone, is just that foot. there it doesn't have the same texture as a Torah scholar's muscle, it's meatier like a lobster, the same as a ZEM, the same thing they extract a little, like seafood, yes, let's get going, let's finish this . I'm going to head around the corner to let the rain and wind return, but I hope you enjoyed it. I hope it's safe and they see you.

What is possible. Excellent. Thank you. Which can be found only in the e-store of your course. I hope it was interesting. Oh, you enjoyed it and what do we say goodbye to the Fish Locker?