I had a craving for moules frites, but the hassle of cleaning and de-bearding these little buggers plus the frustration I felt every time I saw an opened or cracked raw one makes me want to leave this to the chefs in restaurants.
Also no one around me seemed to have fresh chervil? Ooh wee, wut up with that?
Also no one around me seemed to have fresh chervil? Ooh wee, wut up with that?