Basque Cockles in White Wine and Espelette Butter
By The French Pantry
Maison Bordier's Basque take on moules marinière, made with cockles: white wine, shallots, and 100 g of Bordier Espelette pepper butter folded into the strained juices.
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Cider-Poached Oysters With Bordier Seaweed Butter
By The French Pantry
A Breton restaurant plate: oysters poached in raw cider, set on a seaweed cider jelly with cider mousse, a buckwheat tuile and toast spread with Bordier seaweed butter.
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