Pan-fried shellfish with basil
Recipe
- Add an assortment of shellfish (mussels, clams, cockles, scallops, etc.) to a very hot large frying pan with some olive oil.
- When all the shellfish have opened and all the cooking water has evaporated (feel free to remove any shellfish that remain closed), add the basil leaves.
- Serve in a salad bowl in the centre of the table.
- Drizzle with olive oil and season with the coarsely ground « fish » mix.
Recommended grind: Very coarse (6)
Mélange poissons
This exclusive blend is highly fragrant with moderate strength. Based on white pepper, it has been created to enhance fish and seafood, to bring fragrance and contrast.
(Available soon)