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Bouchot Mussels (from Chile)
Gastronomic Gems
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Known by their black shells and abundant, orangey-yellow flesh, bouchot mussels from Mont-Saint-Michel Bay are one of the gastronomic gems of the region.
1 / 2
Bouchot Mussels (from Chile)
Gastronomic Gems
Known by their black shells and abundant, orangey-yellow flesh, bouchot mussels from Mont-Saint-Michel Bay are one of the gastronomic gems of the region.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Tasting Notes From The Curator
Bouchot (French for “shellfish bed”) is a traditional aquaculture technique for mussels. It means that the mussel was grown on ropes strung from wooden poles in the sea. This results in grit and barnacle-free mussels with full meats and a cleaner flavor. These Mussels come from Chile.
You may choose to avail of just the 500g Mussel Pack or 500g Mussel Pack with a Special Mussel Pan good for 500-700g capacity.
Preparations
How do you cook Bouchot mussels?
These mussels arrive frozen so it is best you only take them out of your freezer when about to use.
There are a variety of ways to enjoy them: with creamy sauce, on a plancha, stuffed, cold, with escabèche sauce: it’s entirely up to you! Use around 500 g per person for a main course. Once properly thawed, they'd be ready to cook.
Mussels cook very easily:
- Start by choosing a large pot with a tight fitting lid or use a specialized Mussel Pan that conveniently comes in the correct size for your need. Mussels will take up about 1/3 more space in the pot once they're opened.
- Prepare the broth that you plan on using. We suggest using the Just Married Fish Stock for an extra seafood flavor. Alternatively you may use a broth of onion, parsley and white wine for the “marinière” version. Just make sure there is no more than about a 1 inch of liquid in the bottom of the pot. You want the mussels to steam, not boil.
- Then bring the liquid to a rapid boil, add the mussels all at once, and put the lid on the pot. Now, set a timer for 3 minutes. When the timer goes off, gently stir the mussels and push any that have not opened to the bottom of the pot. Being closer to the heat helps them to open.
- Let the mussels cook for 2 minutes more (5 minutes total) then remove the pot from the heat and discard any shells that have not opened.
- Then, put them in a saucepan. The mussels open within 5 minutes. Just eat with your fingers or straight from the shell!
Farming Roots From France.
According to a 16th century text, bouchot mussels came about after a shipwrecked Scotsman, Patrick Walton, ran aground in the bay d’Aiguillon in 1235. He decided to stay in the region, and wanted to hunt seabirds for a living as he used to in Scotland. So, he drove wooden poles into the ground near the coast and stretched nets between them. Mussels began growing on the poles, and he realized that it was more profitable to raise shellfish than to hunt birds. Thus, bouchot mussel farming was invented. In 1954, the modern mussel aquaculture industry took off in the Bay of Mont Saint-Michel and has influenced other bouchot mussel farms across the world.
Storage Instructions
Buchot mussels arrive to you frozen. Store indefinitely in your freezer and thaw only when about to serve. It is not advised to thaw your mussels and refreeze them again. This will affect quality of the mussels.
Bouchot (French for “shellfish bed”) is a traditional aquaculture technique for mussels. It means that the mussel was grown on ropes strung from wooden poles in the sea. This results in grit and barnacle-free mussels with full meats and a cleaner flavor. These Mussels come from Chile.
You may choose to avail of just the 500g Mussel Pack or 500g Mussel Pack with a Special Mussel Pan good for 500-700g capacity.
How do you cook Bouchot mussels?
These mussels arrive frozen so it is best you only take them out of your freezer when about to use.
There are a variety of ways to enjoy them: with creamy sauce, on a plancha, stuffed, cold, with escabèche sauce: it’s entirely up to you! Use around 500 g per person for a main course. Once properly thawed, they'd be ready to cook.
Mussels cook very easily:
- Start by choosing a large pot with a tight fitting lid or use a specialized Mussel Pan that conveniently comes in the correct size for your need. Mussels will take up about 1/3 more space in the pot once they're opened.
- Prepare the broth that you plan on using. We suggest using the Just Married Fish Stock for an extra seafood flavor. Alternatively you may use a broth of onion, parsley and white wine for the “marinière” version. Just make sure there is no more than about a 1 inch of liquid in the bottom of the pot. You want the mussels to steam, not boil.
- Then bring the liquid to a rapid boil, add the mussels all at once, and put the lid on the pot. Now, set a timer for 3 minutes. When the timer goes off, gently stir the mussels and push any that have not opened to the bottom of the pot. Being closer to the heat helps them to open.
- Let the mussels cook for 2 minutes more (5 minutes total) then remove the pot from the heat and discard any shells that have not opened.
- Then, put them in a saucepan. The mussels open within 5 minutes. Just eat with your fingers or straight from the shell!
According to a 16th century text, bouchot mussels came about after a shipwrecked Scotsman, Patrick Walton, ran aground in the bay d’Aiguillon in 1235. He decided to stay in the region, and wanted to hunt seabirds for a living as he used to in Scotland. So, he drove wooden poles into the ground near the coast and stretched nets between them. Mussels began growing on the poles, and he realized that it was more profitable to raise shellfish than to hunt birds. Thus, bouchot mussel farming was invented. In 1954, the modern mussel aquaculture industry took off in the Bay of Mont Saint-Michel and has influenced other bouchot mussel farms across the world.
Buchot mussels arrive to you frozen. Store indefinitely in your freezer and thaw only when about to serve. It is not advised to thaw your mussels and refreeze them again. This will affect quality of the mussels.
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