Discover Bouchot mussels France

Tradition and quality are the guiding principles of the mussel breeders plying their trade in Charente-Maritime.
The characteristics that make these shellfish such a celebrated product, with their plump, tender flesh, and orangey hue, are the result of the combined work of man, time, and nature.
It all starts out on the open sea, when the mussel spat (larvae) are captured on hemp ropes stretched horizontally to about 50m in length, in March or April.
Then in June the spats, still lodged on their ropes, are moved onto the famous wooden pilings, known as 'bouchots', which are stuck firmly into the mud.
Once the ropes have been wrapped into a spiral around these pilings, the spats are covered with a net with a wide mesh. It is from this point that time and nourishment start to take their effect, as the spats grow larger and acquire their flavour.
Even the sun plays its part and actually has a pretty fundamental role, because at low tide it shines on the mussel shell, which helps it grow stronger.
It takes a year for the mussels to reach sufficient maturity for harvesting. The breeders then collect them onto their flat-bottomed boats, which are known as 'plates'.

  • Bouchot mussels , France
    Bouchot mussels
    © GRAPHICOBSESSION
  • Bouchot mussels , France
    Bouchot mussels
    © GRAPHICOBSESSION
Amy Adejokun
Amy Adejokun Expert destination France

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