Tide | Seashells | Bouchot mussels, rope mussels, ORGANIC...

These organic rope-grown mussels are farmed using organic methods. The rope-growing method guarantees a very clean product, free from sand and impurities. Packaged in 5kg trays under protective atmosphere, these mussels are ready to cook, saving you precious time in the kitchen. Use and storage: These mussels must be stored at a temperature between +2°C and +8°C. The minimum guaranteed use-by date is 6 days after dispatch. To prepare, open the tray, rinse the mussels in clean water and cook them over a high heat for a few minutes until they open. It is recommended that they be eaten quickly once cooked.

Our PAC (ready-to-cook) 80+ mussels are available in 2kg bags, an exceptional product ideal for catering professionals. 80+ mussels are large mussels, with less than 80 mussels per kilogram, or more than 12.5 grams per mussel. They are renowned for their superior quality, plump flesh and delicious flavour. Already washed, they are perfect for recipes where presentation is crucial, such as marinated or au gratin mussels and, of course, paellas. These live mussels (Mytilus edulis), farmed in Holland, come from a sustainable fishery that respects the species and its environment. Their generous size (80+) and delicate flavour make them a quality choice to satisfy your most demanding customers.

Special mussels from Spain (Mytilus galloprovincialis) are plump and tasty shellfish, farmed in Spanish waters. They are packaged in a 3kg wooden crate, an ideal size for professional use. The quality of their flesh and their delicate flavour make them a product of choice for many recipes. Professional culinary uses: These mussels are perfect for classic recipes such as mussels marinières, mussels à la crème, or mussels au gratin. Their generous flesh also lends itself very well to more elaborate dishes, such as paellas or fish soups, where they add a hint of the sea. Storage and preparation tips: Mussels should be stored between 0 and 15°C in their original packaging. To ensure their freshness, it is essential to check that the shellfish are alive at the time of purchase. It is recommended that they be consumed quickly. Before cooking, discard any mussels that do not close after being tapped lightly.

The best of the sea for your brasserie and seaside specialities The mussels selected by Le Delas' Atelier Marée are the result of a rigorous sourcing process, guaranteeing live, robust shellfish. This essential ingredient in traditional cuisine is characterised by its briny, tender flesh and excellent cooking properties. Packaged in 5 kg bags, this format is specifically tailored to the volumes of commercial catering, allowing for efficient management of busy service periods whilst ensuring optimal freshness. Professional uses, preparation and storage: ► Culinary applications: A staple of brasserie menus, mussels are the essential base for the famous ‘mussels and chips', whether prepared marinière-style, with cream, or enhanced with more exotic flavours such as curry or coconut milk. They also fit perfectly into paellas, fisherman's stews or platters of hot shellfish. Their cooking liquid, naturally rich and filtered, makes a valuable sauce base to accompany white fish fillets. ► Preparation: Before cooking, rinse the mussels thoroughly under running water and discard any broken or open shells that do not close when pressed. Cook over a high heat, covered, until the shells open completely to preserve the plumpness and tenderness of the mussels. ► Storage: A live product that must be stored in a refrigerated environment, between 0°C and +4°C, in its original packaging. Ensure the mussels are kept under pressure or tightly packed in their bag to prevent them from opening prematurely, thus ensuring they remain fresh until ready to serve.

The jewel in the crown of French shellfish farming, offering an authentic taste of the sea. This Bouchot mussel, carefully selected by Atelier Marée de Le Delas, embodies the excellence of France's coastal terroir. Reared on wooden stakes using a traditional method that protects them from sand and predators, they are distinguished by their characteristic small size, their deep orange-yellow flesh and their subtly sweet, briny flavour. Vacuum-sealed packaging ensures optimal freshness and greater convenience for kitchen teams. Professional uses, preparation and storage: ► Culinary uses: A must-have for making moules marinières, Charente-style mouclades or seafood gratins. Its meaty texture and distinctive flavour also make it a prime ingredient for gourmet paellas, seafood risottos or to enhance a delicate fish soup. ► Preparation: Although already sorted, a quick rinse under clean running water is recommended before cooking. Cook over a high heat quickly, covered, with aromatic herbs and a splash of white wine, until the shells open completely. Avoid prolonged cooking, which may cause the delicate flesh to shrink. ► Storage: Fresh, vacuum-packed product; must be stored in a cold room at between 0°C and +4°C. This packaging method protects the shellfish and preserves its organoleptic qualities until use.

A seafood classic for high-volume service; The mussel, selected by Le Delas's Atelier Marée, is a flagship product for commercial catering, brasseries and caterers. Packaged in 10 kg bags, they are sized to meet the needs of high-volume establishments, guaranteeing a fresh, briny product. Their flesh, both tender and flavourful, lends itself to a wide range of culinary techniques, offering excellent value for money and great customer satisfaction for all shellfish lovers. Professional uses, preparation and storage: ► Gastronomic applications: This size is particularly well-suited for making traditional mussels and chips, whether prepared marinière-style, with cream, or seasoned with spices (curry, chorizo). In the kitchen, the mussels can be shelled to enrich a paella, a fish soup, or to be incorporated into seafood gratins and casseroles. The cooking liquid, once strained, is a valuable and naturally salty base for making sauces or adding flavour to a seafood risotto. ► Preparation: Before cooking, it is advisable to rinse the mussels in clean water and discard any that remain open or have broken shells. They should be cooked quickly, over a high heat and covered, just long enough for the shells to open, to preserve the tenderness and volume of the flesh. ► Storage: A live product that must be stored in a refrigerated environment, between +2°C and +6°C. It is recommended to keep the mussels in their original bag or to store them under a light weight to keep them tightly packed, which prevents them from opening prematurely and losing their water.

The benchmark of French shellfish farming for exceptional flavour. The Bouchot mussel, selected by Atelier Marée de Le Delas, is the jewel of the French coastline. Farmed on wooden stakes (known as ‘bouchots') to protect it from predators and sand, it benefits from a unique growing environment shaped by the tides. This production method gives them a generous, creamy flesh and a characteristic orange-yellow colour. Highly prized by professionals for their exemplary cleanliness and the absence of sand grains, they offer a sweet, briny flavour that makes them an essential product for brasseries and traditional restaurants. Professional uses, preparation and storage: ► Culinary applications: A star product on seasonal menus, the Bouchot mussel lends itself to countless preparations. It is perfect for the classic ‘mussels and chips' served in a marinière sauce, with cream or Roquefort. In gourmet cuisine, they are showcased in luxury marinière dishes, rockfish soups, or served shelled to garnish a seafood risotto or bouillabaisse. Their cooking liquid, naturally filtered and full-bodied, forms the basis of a sauce rich in marine flavours. ► Preparation: Thanks to the way they are farmed on stakes, Bouchot mussels require little cleaning. A quick rinse under clean water before cooking is sufficient. They should be cooked over a high heat for a short time: as soon as they open, they are ready to serve to retain all the tenderness and volume of the flesh. ► Storage: A live product to be stored in a refrigerated environment at a temperature between +2°C and +6°C, ideally in its original, tightly sealed bag to keep the shells closed and preserve the intermuscular fluid.

Raised on stakes in the bays of the English Channel or the Atlantic, these bouchot mussels have a Traditional Speciality Guarantee (TSG) and the Label Rouge, a guarantee of superior quality. Aged on stakes for 12 to 18 months, these mussels have a fine, firm, very fleshy texture that is particularly popular with seafood lovers. These washed and ready-to-cook mussels, packaged in 5 kg vacuum-packed trays, come from the Mytilus edulis species, renowned for its fine taste. Culinary use : Perfect for making mouclade, moules marinières, or simply pan-fried with a touch of garlic and parsley. Their delicate, iodised flavour makes them the perfect accompaniment to seasonal and festive dishes, especially chips and seafood.