Moules de Bouchot are mussels that are cultivated on stakes from larvae caught in their natural habitat, exclusively. When the species Mytilus edulis and Mytilus galloprovincialis are cultivated, they produce moules de Bouchout.
The mussels have dark brown to blue shells and are characterized by their two organs - a foot and a gland. Because the mussels are on stakes and exposed to the tides, they develop very strong muscles in order to keep their shells closed, which become sturdier and more resistant when harvested.
Another benefit of the stakes cultivation is that the mussels are free from grit and have a much cleaner flavor, sweeter than other mussels, with a melt-in-the-mouth quality. Their flesh is creamy to yellow when cooked, smooth, silky and not floury at all.
Bouchot mussels are perfect for steaming, sautéing or baking, accompanied with tomatoes, garlic and parsley for the best experience.
