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Livid I understand and they still glow in the dark too!
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Picked up a load at low water on the Stour at Wrabness together with a load of cockles last Saturday, had the Oysters for supper on Sunday (tip off the juice, teaspoonful of cream and a big dollop of grated parmesan and under a hot grill until parmesan well melted - longer the better) Rick Stein receipe
had the cockles last night with garlic, chopped parsley and red chilli in olive oil over spagetti - good old rick again.
Absolutely delicious and worth the cronic back ache received.