The summary on IMDB is actually the wrong way around. First Floyd visits the oyster farm and eats oysters and discusses their history, then he cooks mussels in the kitchen of the oyster farmer in butter and wine.
After that he visits a fish market. And then takes the food back to his restaurant kitchen in Bristol and prepares bouillabaisse (French fish soup). He insists that you have to add saffron, points out how expensive it is, then says that it's a peasant dish, seems to not be completely logical there.
[This is a review of an episode of a Keith Floyd cookery programme.]
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