Brittany's seaside cuisine is very open to spices, particularly curries, for which we have adopted the Tamil word "kari". Lorient (not far from Auray) was originally "the port of the Orient", where the ships of the East India Company docked, but there were also the Breton ports of Nantes, Brest, Saint Malo, etc., where these fragrant cargoes arrived, Kari Gosse" is a blend of spices developed by a pharmacist from Auray (Mr Gosse) at the beginning of the previous century. It is an Indian-inspired blend, quite spicy, without turmeric. It is still produced, but distributed on a fairly confidential basis by a few pharmacies in Brittany.Clams stuffed with butter and Kari GosseIt's not so much that I have a predilection for stuffed shellfish, as you might think with this recipe, which comes after the one for braised oysters. No, it's simpler than that: after the influx of tourists over the summer (although we're pretty happy here in North Finistère), it's clear that the quality of the sea water is no longer at its peak, so I've decided to cook the shellfish.Here's the list of ingredients:- Large grey clams (they also sell pink ones, but they're not as good),- Salted butter,- Flat or curly parsley,- Real shallots (not the usurpers from seedlings)- White pepper,- A dash of mace (or nutmeg if you don't have one),- Kari Gosse.