Mussels from the Bay of Mont St-Michel

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Anchored in the bay are oak stakes, known as bouchots, that can be seen all along the bay. Driven into the sea bed, they are used for mussel-breeding, a practice that goes back as far as the 13th century. A quarter of all mussels farmed in France are raised in this bay, where the yield reaches 10,000 tons per year. The mouthwatering mussels nurtured in the waters of the Mont St Michel bay are now more prized than ever after becoming the first seafood in the world to be awarded the coveted French food quality AOC "Appellation d'origine contrôlée" label in 2006. Mussel season begins mid-July, but if we're lucky the tide will allow for early production for us.


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