Cockles with Espelette chilli
L'Atelier du Cuisinier
Spice up your aperitifs with this Breton recipe with a twist
Birdseye chillis are those tiny but HOT chillis that, used in moderation, add a terrific kick to any recipe. Here, the chilli, in tiny quanties, is married with cockles, and the result is sublime. Perfect spread on toast as an aperitif, or in a salad.
Made using only natural ingredients, and containing no preservatives.
Cockles (chlamis opercularis) 27%, Chilli from Espelette 0.8%, cream, haddock, mushrooms, tomatoes, onions, garlic, sea salt, oil, cider brandy, seaweed (dulse, nori, sea lettuce, agar agar), parsley, bayleaf
| Average nutrition facts | For 100g | |
|---|---|---|
| Energy | 172 / 720.13 | kcal / kJ |
| Total fat | 13 | g |
| Saturated fat | 7.9 | g |
| Carbohydrate | 3.7 | g |
| Sugar | 0.5 | g |
| Proteins | 10 | g |
| Salt | 1.1 | g |
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