It's a windy January morning on Morfa Bychan beach [also known as Pendine], in Carmarthenshire where I'm being taught how to pick mussels straight off the rocks, on a coastal foraging experience with Craig Evans.
Foraging, I'm learning, involves the finding, gathering and harvesting wild foods in the countryside and coast and it seems that Wales has plentiful wild edibles to find, even on a deserted beach in winter.
Scrambling ungracefully over barnacle-covered rocks, I'm looking to carefully collect the larger mussels to place in my wicker basket and to spread my harvesting out, rather than picking from the same spot.
