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We use Luberon often in our cooking, but most notable with mussels. Living on a fairly remote island in the Pacific NW, we have access to absolutely fresh mussels almost year round. Sautéing shallots, garlic and just a bit of tomato paste, then adding wine and some fresh spinach, bringing to a boil, dumping in the mussels, and then liberally sprinkling with Luberon is the best.!
Excellent herb blend for enhancing anything with a nice, subtle herbes de provence kind of feel, but a bit lighter.