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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:
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.