Between two crates of hamster kibble and an aquarium to upgrade, I asked myself: what is the difference between an oyster and a mussel ? I admit, I don't often talk about shells in my pet shop, but the question teased me. So let's have a look, with a touch of humour, because, well, that's my style.
Jokes about oysters and mussels that are well worth the diversions
A classic joke: "What's the difference between a oyster and a mould ? Twenty years old!" Yes, yes, it's as light as a sea breeze, but it makes you smile. Another, from a film, suggests that oysters are a challenge for the tongue, unlike mussels. Try opening an oyster with your tongue and see!
Jokes aside, the difference remains intriguing. And so as not to make a big deal of it, we're going to delve into some more... tasty details.
Oysters from the Etang de Thau: passion fruit
The Thau basin produces tonnes of them every year. Not just a few, but around 13,000 tonnes of oysters. Impressive, isn't it? As a fervent defender of animals, I'm always fascinated by the meticulous work of breeders.
Production and methods
Oysters from the Thau Basin are grown in suspension on ropes. This method produces three qualities of oyster:
- Glued one by one : a technique that guarantees a beautiful shape for each oyster.
- The collée de tombée : less demanding but just as tasty.
- The shell oyster: These oysters are smoothed to give them a perfect shell.
Calibration and sales
Oysters are graded according to weight:
| Caliber | Weight |
|---|---|
| N° 5 | 30gr to 45gr |
| N° 4 | 46gr to 65gr |
| N° 3 | 66gr to 85gr |
| N° 2 | 86gr to 120gr |
| N° 1 | 121gr to 150gr |
| N° 0 | over 151gr |
You can buy these marvels wholesale from the wholesalers or, more simply, retail from the producer. The local markets around Bouzigues, Marseillan and Mèze are veritable temples to oyster tasting. Every year, local festivals celebrate these marine gems - a real feast for the taste buds!
Taste and freshness
More than just a delicacy, Bouzigues oysters are renowned for their hazelnut flavour taste. This unique taste dates back to ancient times and continues to seduce shellfish lovers.
A little personal anecdote: during a visit to the Bassin de Thau, I was able to taste some freshly-caught oysters. An unforgettable taste experience, which reminded me why I'd love to open a seafood department one day.
Re-soaking process
To guarantee the highest quality, the oysters undergo a re-soaking. This process allows these shellfish to heal any chips in their shells. A treatment worthy of the greatest chefs!
Bouzigues mussels: meaty and tasty
Mussels, the other star of the Thau Basin, are just as fascinating. Unlike oysters, they are raised in suspension in nets. This method ensures optimum growth for these shellfish, providing them with perfect living conditions.
Production and quality
Every year, around 8,000 tonnes of mussels produced in the Thau basin. To qualify as mussels from BouziguesThey must meet a precise criterion: their meat content must represent at least 14% of their weight. A guarantee of quality for connoisseurs and gourmets alike!
Culinary applications
Mussels lend themselves to a multitude of recipes. As an animal lover and lover of good food, I particularly recommend stuffed mussels or the famous brasucade.
To accompany these delights, a good Picpoul de Pinet is an ideal choice. This regional wine sublimates the iodised flavours of the mussels. And for the more adventurous, many local recipes feature other sea creatures such as murex and small shellfish.
Small shells: objects of desire
The Bassin de Thau offers more than just oysters and mussels. It also boasts an impressive variety of seafood: whelks, clams, prawns, razor clams and clams. Each of these shellfish has its own characteristics and deserves a place on our tables.
These little wonders of the sea are often overlooked, but they add unrivalled diversity and richness of flavour. Seafood lovers like me can only rejoice at this abundance.
The pointy, funny snail
The pointu or murex is a mollusc that I find particularly intriguing. Its spiral shape and tasty flesh make it a culinary treasure to be discovered. Enjoyed as tapas, it's always a sensation!
Whether you're a seafood enthusiast or simply curious, I urge you to explore the marine treasures of the Thau Basin. Between the oysters of Bouzigues, the fleshy mussels and small shellfish There's plenty to tantalise your taste buds and introduce you to a new facet of marine gastronomy.
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