This Is How the Mediterranean grills: France

The fact that France, with its culinary self-image, also sets higher standards for the result of barbecuing than other countries is no surprise. The French show that "»le barbecue« does not have to be banal at all but uses the whole range of cuisine. Take the example of Bordelais-style oysters. They lie briefly on the hot grill until they open. Then the mussel meat is swapped for triggered coarse sausage meat seasoned with rosemary and pepper, which cooks in the oyster shell over the grill. When ready, the mussel is placed on top of the finished beef and served with shallot cubes braised in salt butter or shallot-flavoured red wine vinegar.