Traditional recipe with old-fashioned mustard. To be enjoyed on toasts or with other hors d’oeuvres.
Also featured on our blog: French Through and Through: Les Mouettes d’Arvor
Patagonia Spicy Anchovie
Wildfish Cannery Gooseneck Barnacles in Brine (Reserve), 6oz
Alalunga Albacore Belly in Olive Oil, 134g
Alalunga Seabass with Garlic and Cayenne Pepper, 138g