Coquillages

Every Thursday afternoon and Saturday morning the shellfish van comes to the village from Bouzigues, on the Basin du Thau about 30 kilometres away. We usually buy some mussels, as we did today. We'll cook them in white wine until they open then add a piece of blue cheese, some olive oil and some breadcrumbs to each half shell with a mussel in it and put them under the grill. It's one of my favourite ways of cooking mussels.

I'm hoping this blip will show that, even though I often photograph empty, decaying houses, there is still life in the village. The youngest person in the queue here was about five years old, the oldest probably about ninety, and because it's a holiday today, la Fête du Travail, everyone was buying huge quantities of mussels, oysters and clams for family meals over the weekend.