The link in yslf's reply indicates Breton, and possibly a Quebec version is in the Montreal markets.Has anyone asked about this on the other boards?
http://www.maisons-de-bricourt.com/shop_roellinger/epices-roellinger-spices-celtic_mustard.php
I think I'll add a small amount of anchovy and crushed dulse to a Dijon mustard, and try that.
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