Offshore exploitation also avoids conflicts of access to the shore and siltation resulting from the presence of farms on the foreshore, this is often the problem posed by bouchot farming (the bouchot refers to a row stake, not the stake itself) or in a park.
The mussels are constantly stirred by the sea and raised in a very healthy environment; they develop a pleasant iodine taste on the palate, benefiting without competition from the quality and richness of the flora and fauna. A mussel can filter up to 6 liters of water per hour, I don't envy that.
They have a more developed marine flavor than those raised on bouchots, and they are much larger, because they do not have to stop eating at low tide! Here is a dish, opened before being stuffed with cumin butter.
Conditioned in a box of 2KG