I was a huge collector of beach rocks and shells and feathers, but from the beach, since my family…
Moxy TeehyphenRex
11

Hmmm, I wonder. I know there are a lot of different/regional types of mussel, and I’d guess that if I was shipping them to an inland restaurant, I’d want to select for thinner-shelled types (to save on shipping, and maybe shorten cooking times), but that’s purely me speculating.

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