Mussels BOUCHOT (FRA)

245.00 $

Bouchot culture: Intertidal growth technique, or bouchot technique: pilings, known in French as bouchots, are planted at sea; ropes, on which the mussels grow, are tied in a spiral on the pilings; some mesh netting prevents the mussels from falling away. This method needs an extended tidal zone. Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter or vegetable oil.

Mussels can’t be freeze live. You need to cook them first or remove the meat from the shell then freeze them.

 

Product Features: Live, vacuum pack of 1.4kg, ready to cook

 

Origin: France

 

French Name: Moules de Bouchot Prêtes à cuire (nettoyées)

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                                                                                                                                                         Mussel and French Fries

                                                                               4 tablespoons (60g) unsalted or salted butter                                                                1/2 cup (55g) peeled and finely chopped shallots
                                                                               6 garlic cloves, peeled and finely chopped                                                                       pinch of salt
                                                                               3 cups (750ml) dry white wine                                                                                            1/4 cup (15g) chopped flat-leaf parsley
                                                                               4 pounds (1.8kg) mussels, cleaned and debearded
  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the shallots, garlic, and salt, and cook, stirring frequently, until the shallots and garlic are soft and wilted, 1 to 2 minutes.
  2. Add the wine and parsley and bring to a boil. Add the mussels to the pot, stirring them a few times, then cover and steam for about 5 minutes until the mussels open, lifting the lid midway during cooking to give them a stir.
  3. Remove from heat and serve the mussels with French fries and hearty, coarse bread, to soak up the liquid.