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La moule de bouchot
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Bouchot mussel
grows on wooden poles in the sea so that it is
out of reach of predators. It is the best mussel
: it is yellow-orange and its taste is unique.
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1. Spat preparation |
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 Horizontal
ropes are tended at sea in the areas where mussels
reproduce ( like Noirmoutier). Babies mussels (spat) set
on the strings which are then brought in Normandy in
June to be fixed “on wooden tables”. Here, spat grows up
to the end of summer.
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2. Winding ropes |
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 In
September, the strings are rolled in spiral on the poles
(bouchots). At the foot of each pole, a kind of plastic
skirt is fixed in order to prevent crabs and other
predators to climb and attack the mussels. |
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Mussel pole |
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3. Growth |
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Throughout winter and
spring, mussels develop and cover the bouchots. To
ensure that mussels are not swept away by storms, the
sea farmers put nets on them. |
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4. Picking: July-March |
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| After at least one
year's growth on bouchots, they are picked with the help
of machines. It remains only to rid their nets, wash,
sort and pack for shipment and sale. |
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Mussels picking |
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How can you tell it is
bouchot ? |
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Bouchot mussels are
easily identifiable: the shell is small, the fish inside
is fleshy and yellow or orange. Usually there is neither
sand nor parasite (crabs…) inside. Their taste has
nothing to do with any other mussel.
Moreover, to protect consumers, mussels sea farmers
created the “Moule de Bouchot” trademark. Thus, bouchot
mussels are sold with a label with a logo. |
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