The spats, or larvae, are captured in the open sea in March and April on horizontal ropes 50 metres long, then moved from June onto the bouchots to continue their maturation. The sections of rope are rolled around the posts in a spiral, and surrounded with a large mesh net. They are harvested the following June and July, leaving the mussels all the time they need to grow to their full potential.

This appellation covers a production zone in the heart of the Baie de l’Aiguillon, comprising the mussel-growing centres of Marsilly, Esnandes and Charron. Local producers use all their traditional savoir-faire to bring you bouchot mussels with an incomparable flavour.