THEburst where églade is a specialty of mussels typical of Charente-Maritime and more particularly of our region. At the origin of the recipe, the mussels were laid out on the ground in the heart of the marshes on which pine needles were added and set on fire. This is where the other local name " the land ».

Discover the secrets of preparing mussel éclade

Ingredients (for 4 people)

  • 2 kg of bouchot mussels
  • A large bag of dried pine needles
  • 1 wooden board with 4 nails in the center

To stock up on fresh produce, visit our markets or at our local producers.



First of all, collect a large quantity of pine needles;
Roughly wash the mussels and remove those that are already open;
Then, install the wooden board on a flat and neutral surface;
Arrange the molds in a rosette, points upwards, starting from the center of the board;
Gently cover them with a thick layer of pine needles;
Ignite the pine needles;
Then, when they are consumed, blow on the ashes.

The mussels are ready for tasting!

Where to eat an éclade of mussels?

With the Eclade, you don't have to worry about getting your hands dirty! In fact, after cooking, the shells of the mussels crumble under your fingers. Pine needles give a smoked taste with mussels which are eaten hot with bread and Charentes-Poitou salted butter. Something to share an authentic and convivial moment with family and friends during the mild summer evenings...

During a stopover on the banks of the Seudre, you can enjoy tasting a eclade at La Tremblade, Mornac-sur-Seudre or even Breuillet.

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