Perfectly tasty, fresh or toasted under the grill... ready to spread!
Limpets have almost been forgotten in British cooking, but in Brittany they are still valued for their sweet, delicate flavor. We cook them with red gurnard, a touch of garlic and a dash of matured whisky for a genuine Celtic taste.
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This conical-shape shell, looking just like a chinaman's hat, abounds on the brittany's rocky coasts. It has a foot that allows it to move and go brouting in meadows of algae at night. After that, it goes back to its initial place without ever mistaking.
As all shells, limpets are poor in lipids but very rich in proteins, iron, magnesium, phosphor, calcium, vitamins and sodium.
Cream (milk), red gurnard 33% (fish), limpets 17% (mollusc), garlic, butter (milk), whisky 1,2%, Millac sea salt, parsley, olive oil, seaweeds [wakame], pepper, thickener: agar-agar (algae extract).
The information in bold is intended for people who are intolerant or allergic.
Energy 990 KJ / 239 Kcal; fat 21g among which saturated fats 11g; glucids 3,6g among which sugar 0,2g; proteins 8,9g; salt 1,1g.