Mussel farmer: French mussel farmer
mussel farming, the other speciality of Maison Tarbouriech
Maison Tarbouriech produces its own French mussels on lines opposite Sète in the Mediterranean Sea.
Like all fresh, living produce, mussels are subject to the seasons.
In order to offer you the best possible product according to the season, La Maison Tarbouriech, in addition to its own production, has created partnerships for over 40 years with suppliers in various Mediterranean producer countries.
Mytilicuteur
Producer of Mussels from France
Since the late 1980s, we’ve been farming French mussels in the Mediterranean and producing and packaging mussels from all over Europe. Our health expertise and know-how mean we can distribute them worldwide. Discover the key gestures of this profession
Harvesting mussels
THE MEDITERRANEAN SEA
The organic mussel merroir of France
In 1989, tests were carried out to grow mussels in the Mediterranean Sea on sub-surface lines. Maison Tarbouriech, a partner in this venture, has been producing moulds using this technique for over 10 years.
In the 2000s, heavy attacks by sea bream threatened the viability of this production.
Despite the constraints and to preserve the industry, Maison Tarbouriech decided to invest heavily, drawing inspiration from mussel farming methods in other producing countries, and successfully deploying a longline farming system that was unprecedented in France.
The processing plant is located in Frontignan. During the harvest season, from July to September, the mussels are sorted, cleaned and packaged.
La Maison Tarbouriech produces a genuine French Mediterranean mussel, from spat to plate.
A mussel for every season
In addition to its own production, Tarbouriech sources this extremely seasonal shellfish from all over the Mediterranean basin, so as to offer the best product at the best time.
Mussels from France
organic french open sea mussels, from our channels between sète and frontignan
From June to October, in the open sea and immersed in exceptionally rich water right from the seed, Maison Tarbouriech’s French mussels are at their best when they are ready to be eaten. After more than a year spent growing, they will be between 50 and 70 pieces per kilo.
The Spanish mussel
The best of Galician bateas
Italian mussels
The treasure of Scardovari
In the heart of a UNESCO-certified biosphere reserve, fed by the Po delta, Italian mussels are available from April to the end of July. A size of 60 to 80 pieces per kilo and an impressive filling!
