Sunday, 10 August 2014

A Sink Full of Sea Spaghetti and Palourdes

A perigee moon appears bigger and brighter because the moon has reached the point in its orbit when it is closest to the earth. The days following a super moon bring the lowest of spring tides. This evening's perigee moon will be HUGE Monday August 11th  and Tuesday, August 12th will bring  amazing low tides which will reveal seaweed, shellfish and much more on the ocean's bed. Check the time of low tide at a beach near you and go coastal foraging. Remember that the tide dictates the schedule not the forager.

Here is supper which we found at low tide today. The well washed sea spaghetti, needs to be cut into manageable lengths and will turn green when placed in a pan of boiling water. It will take 15-20 minutes to cook. Drain it well and reserve the cooking liquid. It makes a delicious, versatile stock. I often use seaweed stock when I  poach chicken. The palourdes will self clean as they soak in a bowl of cold water. Steam the clams or cook them in a shallow pan with minimal water. Discard any  that don't open and remove the clams as they open because they have a tendency to go rubbery, if overcooked. Toss the cooked sea spaghetti and palourdes into a sauce of your choice - simple garlic butter mixed with creme fraiche is ideal.