Mussels bought from the van that comes to the village from Bouzigues, the bigger ones – à farcir (for stuffing) – cooked in a glass of white wine until the shells open. Discard the empty half of the shell and add to each mussel a teaspoonful of fresh breadcrumbs, some chopped fresh garlic and some chopped oregano. Grind some black pepper and pour some olive oil over them and put them under a hot grill for a few minutes, until the breadcrumbs start to brown. Serve with lemon quarters and a glass of white wine.
Up on the hill above the village this morning I found this old shelter built into a wall next to an olive tree. It would have given a goatherd or a shepherd refuge from the hot summer sun or the cold winter rain.
A natural death? I suspect not – I think this snail shell may be part of the remains of someone’s picnic lunch.
A lovely red and white wild sweet pea, growing against the wall near the shelter.
And a wild salsify flower, tragopogon porrifolius.