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Bouchot culture: Intertidal growth technique, or bouchot technique: pilings, known in French as bouchots, are planted at sea; ropes, on which the mussels grow, are tied in a spiral on the pilings; some mesh netting prevents the mussels from falling away. This method needs an extended tidal zone. Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter or vegetable oil.

Mussels can’t be freeze live. You need to cook them first or remove the meat from the shell then freeze them.

Product Features: Live, vacuum pack or bags, ready to eat
French Name: Moules de Bouchot Prêtes à cuire (nettoyées)