In 1999, MYTILEA initiated the development of an innovative concept for packing mussels from Mont Saint Michel Bay (France) using the technology of vacuum packing with no additive or conservative.
Once harvested, the mussels are taken to MYTILEA building to be washed, graded and debyssed in cold seawater in order to preserve their freshness. Mussels are graded three times from harvesting to packaging.
MYTILEA with its vacuum packing technique allows to preserve the mussel freshness for ten days at 0/+6°C (+32/+42,8°F). This technique ensures that the authentic taste of the bouchot mussels from the Mont-Saint-Michel Bay is totally delivered.
Available packs: 700g x 8 or 1.4kg x 8.
Once harvested, the mussels are taken to MYTILEA building to be washed, graded and debyssed in cold seawater in order to preserve their freshness. Mussels are graded three times from harvesting to packaging.
MYTILEA with its vacuum packing technique allows to preserve the mussel freshness for ten days at 0/+6°C (+32/+42,8°F). This technique ensures that the authentic taste of the bouchot mussels from the Mont-Saint-Michel Bay is totally delivered.
Available packs: 700g x 8 or 1.4kg x 8.
Address
LE PORT EST - BAT 18 ET 14 BP 11
LE VIVIER SUR MER CEDEX
LE VIVIER SUR MER CEDEX
