Description
Mussel "Brasucade"? A Tradition of the Thau Basin
The "brasucade" is a traditional method of cooking mussels on an iron tray heated over hot coals— a popular and festive technique typical of the Languedoc coast, where mussels from the Thau Lagoon are roasted alive in their shells. Every brasucadier has their own secret recipe, jealously guarded with herbs, wines, spices, garlic—and Total Musclum is the annual highlight of this popular culinary art.
The 14th edition of a competition that has become legendary
For 14 years, the intergalactic Total Musclum contest has brought together the region’s best “brasucadiers” for a festive and gourmet competition in the heart of Frontignan. Winemakers will be on hand alongside the brasucadiers to pair the best dishes with a glass of Muscat. Tastings, live music, and a festive atmosphere—an unmissable family-friendly event that’s a staple of the Frontignan summer.
