Société Nouvelle Mytilus - Moules de bouchots

10% of national bouchot mussel production comes from the Bay of Saint-Brieuc. Certified Label Rouge since 2017, the Bay's bouchot mussels have tender, flavorful flesh.

With Guillaume, a mussel farmer in Hillion, discover all the secrets of the queen of summer on our tables. You'll learn all about this demanding, multi-faceted profession, from the upkeep of the 13,000 stakes (bouchots) around which the mussels cling to the harvest from June to November.