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Getting together with my friends on Oléron Island, the perfect opportunity to taste the famous local specialty, the éclade de moules. A gastronomic discovery, and much more…
It was during my first season on Oléron Island that I discovered the éclade de moules (also called églade). Mussels cooked in pine needles, you say? A truly original process, my mouth is already watering!
August, Charente Mussel Season
During the summer season, the éclade is very often on the menu at local festivals. Indeed, it’s peak season for bouchot mussels, which can be found all along the Charente coast. So I took advantage of the one organized at the port of Saint-Trojan-les-Bains to invite my friends, who were delighted by the suggestion.
Here we are at the port, with its magnificent colorful oyster huts. The weather is superb, and the crowd is already here.
The discovery can begin…
Preparing the Eglade
Many volunteers are present, and each has a task. Some meticulously place the mussels on large wooden boards, vertically and in a rosette pattern, with the point facing upwards to prevent ash from getting inside during cooking.
Others prepare the thick layer of pine needles collected from the national forest of Saint-Trojan-les-Bains or from La Coubre forest in La Tremblade. The mussels will be covered with them before being placed on the fire. Finally, the last ones generously spread fresh bread with semi-salted butter and serve local white wine or Pineau des Charentes*.
Flavors, Authenticity, and Conviviality
Good humor is visible on everyone’s faces, and we feel as warmed by the intensity of the fire as by the welcoming atmosphere. We gather around one of the large tables, get to know our table neighbors, chat, laugh, and toast to this moment of conviviality.
As for the tasting, it’s a real surprise: the smoky flavor of the mussels is a delight, and the hot shells crumble between our fingers. Everyone around us is enjoying themselves, and the children are amused by their ash-blackened hands. We breathe in the mix of woody scent and sea air, while listening to the crackling of the pine needles.
In the distance, the viaduct connecting Oléron Island to Marennes makes us feel out of time, far from everyday worries.
More than just a dish, the églade tastes of authenticity and sharing.
At the end of the meal, with full stomachs and smiles on our faces, we say goodbye to our table neighbors, and our sweet tooth leads us to enjoy an ice cream at the port of La Cotinière to finish this delicious meal.
After this day, our feeling is unanimous: more than just a dish, the églade tastes of authenticity and sharing, and testifies to the warmth and conviviality that make Charente-Maritime so charming. The ideal setting for a reunion under the sign of friendship…
It’s settled: we’ll meet again next summer on Oléron Island to share an excellent églade de moules!
* Alcohol abuse is dangerous for your health. Consume in moderation.
