Seaweed salad
24




Details
Sprinkle this wondrous mix over your omelettes, soups, summer salads and fish dishes. Delicious with tasty mussels with white wine sauce.
Chef’s tip : mix with butter and serve with oysters and shellfish.
Best used at the end of the cooking process so that the flowers don’t burn. This also preserves their delicate flavours.
More Information
Native country | FRANCE |
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Ingredients | dulse, wakame, sea lettuce, nori |
Allergen | Absence |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |
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