Gastronomy: bouchot mussels very popular in summer

In Brittany, bouchot mussels are very popular during the summer. “It’s a seasonal dish, a family dish, a nice dish that we share with friends”exposes a producer. This kind of molds finds its name in the stakes against which they are produced. These stakes are called “bouchots”. The harvest is done at low tide and more than 4 tons are produced per day during the summer season. The color of these mussels is different from other species, as it is more orange.

To delight consumers, restaurateurs are doubling their inventiveness to enhance the product. “It’s not the Spanish mussels like the big ones, we have small mussels”explains a restaurant chef. Cooking this product is very important. Accompanied by butter, shallot and white wine, the chef concocts a spinach-based sauce and matcha tea butter to spice up his dish.