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.