Mussels, Bouchot

Bouchot mussels have a storied origin, believed to have been introduced to France in the 13th century by an Irishman named Patrick Walton. After being shipwrecked off the French coast, he noticed that mussels clung to wooden poles he had set up to catch fish. This accidental discovery led to the unique method of farming mussels on wooden poles, known as “bouchots.”

These mussels are renowned for their tender, juicy meat and sweet, briny flavour. Smaller than other varieties, Bouchot mussels have a smooth, dark shell and a distinctive orange hue. Their high meat-to-shell ratio makes them particularly prized among seafood lovers.

Bouchot mussels pair beautifully with crisp white wines like Muscadet or Sauvignon Blanc. For a classic preparation, steam them in white wine with garlic and shallots. Keep refrigerated and consume within a few days for optimal freshness.