Les Moules de Bouchot
Farmed like oysters!
The Mont Saint Michel Bouchot mussel is a true jewel of French gastronomy. Little known in the Mediterranean countries for the presence of our beloved native mussels, it is a product that stands out for the unique conditions in which it grows.
why did we choose them?
Bouchot is a traditional aquaculture technique for mussels. It means that the mussel was grown on ropes strung from wooden poles in the sea. This results in grit and barnacle-free mussels with full meats and a cleaner flavor.
how to cook them?
The most important thing is to remove them one by one from the heat as soon as the single mussel opens.
The best way to cook them is definitely "French style" or cooked over high heat in a casserole with sautéed shallots and Provencal herbs.
cozze
Valore energetico |
92kcal/385,19kJ
|
Grassi |
2g |
di cui acidi grassi saturi |
0,80g |
Carboidrati |
3,40g |
di cui zuccheri |
0,50g |
Proteine |
15g |
Sale |
0,50g |
scientific name |
Mytilus Edulis |
catch area |
Italy |
catch method |
Farmed |
defrosted |
Not defrosted, fresh |
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Product Label |
The indications on the products may vary due to changes made by the manufacturers that could temporarily cause variations between the information on the site and those reported on the products that are delivered. We therefore invite you to check the information on the label or packaging of the product before consuming or using it. For more information on the technical characteristics of the product, please contact our customer care |
Accuracy of the indicated weight
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The indicated weight may undergo a slight deviation due to the cut or type of product and the natural weight loss during transport |
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These animals must be alive at the time of purchase |
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Express or Non Express
What does it mean?
All the "EXPRESS" branded products that you find in the boutique, has to be ordered by 10.00 am, to be received the next day. To also receive products on reservation that do not have the "EXPRESS" tag, they must be ordered by Monday, you can receive them starting from Thursday.
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