Longline Mussels
Longline Mussels
When the Bouchot mussel season has ended and the French longline mussels are not ready yet, we offer mussels that come from Ireland.
Bred at open sea on hanging ropes.
This mussel is bred at sea on suspended ropes. It has a very pronounced iodized taste du to its culture in the open sea. Compared to Bouchot mussels, it is slightly larger in size with a more sustained flesh color.
Since it is permanently kept under water, its shell is also more fragile.
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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