Straight from the sea

... well, the Bassin de Thau, a sea-water lagoon, in fact, but they're very fresh because that's only about 30 kilometres away. We'll cook them for lunch, with sweet onion, chorizo and white wine.

I was playing with the manual settings for this one - I thought it looked slightly washed out, but I quite like it like this, the way the bowl fades out at the edges... the automatic setting made it much darker.