Mussels also called Moules are widely available in Jersey and the other Channel Islands. Jersey Mussels are farmed mainly in the Royal Bay of Grouville by the Jersey Oyster Company. The huge tidal range and crystal clear waters surrounding Jersey make it an ideal place to harvest this seafood delicacy. In 2006 fifteen of Jerseys beaches including the Royal Bay of Grouville were included in the Marine Conservation society”s good beach guide.
Fresh Raw Mussels (Moules)
Before environmental protection became fashionable in 1997 Jersey became the first island to gain Green Globe status . This outstanding clean unpolluted natural environment provides the perfect environment to produce some of the best natural produce in Europe.
Cooked Moules ready to Eat
Jersey mussels are grown from seed mussels on wooden poles the traditional Normandy and Brittany method. Jersey Mussels are called “Bouchot” mussels and are in season from mid-summer. Jersey Mussels have a very sweet and succulent flavour and are much sought after during their short summer season. Jersey Mussels are always grit free because they are grown on poles and never touch the seabed.In the months of June through September mussel seed is shipped from Ireland where it was settled onto ropes. These same ropes are then wound in spirals around the Bouchot poles. The mussels grow through the winter and spring to be ready for harvesting the following summer..
Mussels and Chips
Mussels are usually steamed in a closed lid saucepan for only a few minutes and served straight away ensuring they are as freshly cooked as possible. They are often served with chips and Moules et Frit is a popular dish throughout France and the Channel Islands. They can be flavoured in many different ways and although the classic white wine and cream recipe continues to be popular you can get Mussels cooked Thai style, with Cider and Tomato or even curried.