How to choose the right moulds

There is nothing better than to indulge yourself with a good dish of mussels. But before cooking and eating, you must first select and sort the best seafood. How to choose the right moulds and what are the criteria to take into account when buying them?



When buying and preparing them, it is essential to check the condition of the mussels to ensure freshness. A good way to avoid unpleasant surprises during cooking and tasting.
So how do you choose raw mussels properly? To start, it is important to make sure that the shells are properly closed. If some are open, apply slight pressure with your fingers, they will close on their own. If not, do not cook them. The same applies if you notice that the shell is cracked or even broken. Finally, favour mussels that have shiny reflections, and are moist, a sign that they are healthy, fresh and still alive.


Mussels must be consumed quickly after purchase. If you plan to eat them raw, it is best to eat them the same day on the fishing grounds to keep them fresh. Otherwise, it is advisable to store them in the refrigerator and eat them within 48 hours. Once cooked, you can keep them in a cool place for a day.
For these reasons, it is important to pay attention to various information when choosing your molds. Check that a label indicates:

  • The country or place of origin of the seafood by period;
  • The type of farming (seabed, rope, pile, etc.);
  • The date of packaging of the mould.


There are many varieties of mussels: there are about 70. But in France, four varieties are mainly appreciated and consumed:

  • The bouchot mussel: probably the most successful. Originally from France, it is enjoyed from July to November. It is small and creamy and orange in colour.
  • The Bouzigues mussel: coming from the Mediterranean, it is more fleshy and larger. It is orange-yellow in colour, with a more pronounced and iodized taste.
  • The Spanish mussel: it is triangular in shape, with orange flesh and large size. However, not everyone likes its taste.
  • The Dutch mussel: it is not a breeding mussel and is eaten mainly in winter. If it is cheaper than bouchot, it is also less tasty.