Steamed Mussels

My father and husband enjoyed eating mussels in a restaurant near my parents home.  The Cadieux Cafe is known for its mussels and feather bowling.  As a matter of fact this Cafe is the only home of feather bowling in the United States.  This recipe comes close, or at least my husband thought so.

  • 2 tbsp. butter
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 small onion, chopped
  • 1 cup chicken broth or clam juice
  • 1/2 cup white wine
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 5 lbs. fresh mussels

If there are any open mussels before you start to cook them, throw them out, as they are probably bad.  Melt butter in a large pot and saute celery, onions and carrots about 5 to 10 minutes.  Add the broth or clam juice, wine, basil and oregano.  Place unopened mussels on top.

Cover tightly and steam over medium-high heat about 8 minutes, stirring occasionally, until all of the mussels have opened and the meat inside has turned a light mustard color.

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