Hand on my heart, these are the tastiest mussels I have ever eaten.
A bigger size isn’t necessarily better when it comes to this shellfish. So although they are on the smaller side, the “Bouchot Mussels” (it refers to the aquaculture technique used to rear them) are plump and creamy, and more importantly, have none of the fishiness and hard-to-chew bits.
Furthermore, this dish which is on Executive Chef Sebastien Lepinoy’s NEW Summer menu at Two MICHELIN-Starred “Les Amis”, carries a hint of curry in a sauce made from summer vegetables and raspberry vinegrette, which I think is genius.