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.
|dulse, wakame, sea lettuce, nori
|TRACES EVENTUELLES D'ALLERGÈNES
|céleri, sésame, moutarde, fruits à coques.