As a native Belgian and as the man who launched mussel aquaculture on Prince Edward Island (see post), Joel Van Den Bremt has eaten his share of mussels over the years. When I asked him how he preferred to cook them, he thought a bit and told me, “steamed, but with the vegetables soft enough to eat. I like the vegetables, too.” I agree with him. Some diners will pass the mussels to someone else at the table and just concentrate on the mussel-flavored broth. I prefer the three-bowl plan: one for the mussels, one of the spent shells, and a third for broth and vegetables. Although you can steam mussels in a dry pan, relying on their own juices, many people add raw vegetables...Read More