they were delicious. Served in their shells with parsley and garlic butter, you winkle them out with a toothpick and eat them whole. Rather like mussels.
I also learnt how to cook 'galettes sarrasin', a popular food in Paris, known to the rest of the world as savoury crȇpes. In France the salty variety are made with 'sarrasin' flour, made with buckwheat, and which lends them a beige colour and distinctive taste. They will have a blog entry of their own very soon.