Our mussel socks are more widely spaced than traditional standards, allowing for a greater flow of water while avoiding friction between the socks. This less intensive farming system results in a decrease in stress. Therefore, our mussels develop healthier qualitative and nutritional properties.
Once out of the water, we clean and select our fresh mussels and promptly send them to the food prep facility to undergo processing in the least possible time. In this way, we can preserve the intense flavour of the mussel and its organoleptic properties.
