Bouchot mussels were first cultivated in 1235 by Patrick Walton, an Irish traveler who was shipwrecked near the Baie de l'Aiguillon in the Vendée. He set out to capture birds using nets attached to poles planted in the ground. He noticed the proliferation of wild mussels on these posts, and decided to name this farming method "bout mussels" and "choat": the wooden fence.
The mussels are bred in the Bay of Saint-Brieuc, a nature reserve in the Côtes d'Armor region. They are then harvested between June and March of the following year, to be enjoyed throughout this period.
To cook these little mussels, first clean them in clear water and sort out any that remain open after washing. Then place them in a sauté pan or casserole dish, covered, over low heat. Make sure you keep a close eye on the cooking process: the mussels are ready as soon as they start to open. Keep the mussels in their cooking juices to prevent dehydration.
To cook your mussels in white wine, simply add some to the pan before cooking. Marinières, with curry, Comté cheese, cream, mustard or Roquefort, the mussel recipes are as original and delicious as each other! More recipe ideas below...
After cooking, soak your mussels in their own juices to prevent dehydration. They can be stored for up to 48 hours after cooking. You can freeze them up to two months after cooking: remove the mussels from their shells, add a little lemon juice and place them in a vacuum bag.
Allergen : mollusc.
Nutritional values per 100g (cooked):
Energy: 172 kCal
Protein: 23.8 g
Fat: 4.48 g
Carbohydrates: 7.39 g
Water: 61.15 g
Allow 800g of mussels per person for one meal.
5kg lot of Bouchot mussels available today.
Delivery 24 hours after dispatch in a refrigerated truck.
Raised in France Net weight : 1kg