Bouchot Mussels
Bouchot Mussels
Die Bouchot Miesmuscheln wachsen an Holzpfählen (Bouchots) im Meer.
Diese Methode des Züchtens ist typisch für die Bretagne, die Normandie und die Charente.
Die Bouchot Miesmuschel wächst einzig und allein an den französischen Holzpfählen wo sie vom Meer vor ihnen natürlichen Fressfeinden geschützt wird.
Dadurch kann sich die Gelb-orangene Verfärbung und der unverwechselbare Geschmack entwickeln.
Die Bouchot Miesmuschel ist leicht zu identifizieren: Sie haben eine kleine Schale, das Fleisch ist oft Gelb oder Orange, es gibt keinen Sand oder Parasiten innerhalb der Schale und der Geschmack ist unnachahmlich.
In order to protect consumers, mussel growers have registered the brand "Moules de Bouchot". Thus, bouchot mussels’ labels must have the official logo.
In addition, the sea farmers have implemented a quality approach for bouchot mussels. They chose the TSG, Traditional Speciality Guaranteed, in order to valorize the production of bouchot mussels and the traceability of this collective brand well known by the consumers.
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Depending on generosity of Nature, these periods may vary from year to year.
After harvesting, mussels are put in a pool of seawater to remove any impurities. Then nets have to be removed and mussels are cleaned and sorted by hand before packing.
Mussels are calibrated mechanically using a grid so that their thickness is at least 12mm.
Usually packing range is from 5 to 15kg. Mussels can also be packed in plastic tray under a controlled atmosphere for longer storage.
The byssus (from Greek bussos, fine linen) is a set of fibers made by the mussel in order to hang on.
A ready-to-cook mussel (RTC) is a mussel from which the byssus has been removed before packing. Thus you do not have to remove these filaments yourself and mussels can be put directly into the pan!
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