A great inter-season tale
Why would we stop eating mussels in winter?
To delight your tastebuds from December to April, we offer up the Irish rope mussel. Farmed in the South-West, in Northern Ireland, in exceptionally pure and crystal-clear waters, these mussels thrive on a natural balance that combines the ideal minerals and organic nutrients for their development. The combination of warm ocean currents from the Gulf Stream and the fresh water from the peatlands make these shellfish rich in iron and protein. They work wonderfully in all kinds of recipes.
Generous and salty,
The farming method consists of juvenile mussel spat being cultivated on underwater ropes for at least 24 months. Also known as “off-bottom” farming, they’re permanently suspended in the water. Harvested and transported with particular care, the mussels are received by an expert team who’ll immediately transfer them into our basins, without delay, even on Sundays…
High standards, always…
The mussels are only taken out of the water at the last minute, so you’re guaranteed maximum freshness. Washed, graded and sorted with specialist tools, we can promise a constant level of meticulousness and rigor in our work at every step of the process. We treat these mussels like our own children…
Did you know that the mussels is a nutritional superstar, containing 20% protein?
Psssst!
Of course, there's the long game, the patience as we wait for the mussels to mature, leaving the elements to do their thing. Then, there's also very exact timing to be respected between the stripping of the mussels and their arrival in the stewpot.
Where to find La Morisseau®
Just like all good things, La Morisseau® has its season, and our mussels can be enjoyed from mid-June to late December.
Want to be sure to find our mussels?
Get in touch for a list of our local fishmongers local to you.
