Bouchot mussels, with a pronounced iodized taste due to their cultivation at sea, are combined with mushroom duxelles, a concentrate of sweet flavors. Arbitrated by the exoticism of the curry, we obtain a very fragrant appetizer, of great subtlety.
Serve chilled between 6 to 12°C, spread on toasted bread, spread on fresh bread and grill for 2 to 3 minutes, accompany with lemon or fleur de sel.
Cream, bouchot mussels 25%, haddock, mushroom 15%, white wine*, onion, garlic, Millac salt, concentrated lemon juice, olive oil, butter, curry 0.15%, seaweed [dulse, nori, sea lettuce], parsley, bay leaf, thickener: agar-agar (seaweed extract).
Information in bold is intended for people with intolerances or allergies. May contain traces of mollusks, fish and lactose.
Net weight: 80g