from Dining Out with History
Written as a description, this recipe uses amounts at the discretion of the cook.
First the mussels must be collected from the sea, as well as pine needles from the forest.
Take a piece of wood and hammer four nails in the centre.
Rest the first mussel against the nails hinged side up, and place the remaining mussels in the shape of a cross or a circle, each mussel resting on the others.
Cover with a bed of dried pine needles and light on fire.
When the pine needle fire has burnt out, the mussels will have opened. If not, add more needles.
The pine needles give the mussels a distinctive taste. When the pine needles burn the mussels are exposed.
Nada’s Tips & Tricks: Be sure the mussels are open before eating…don’t force them open. You can toss the cooked mussels in a heated wine and garlic sauce you’ve warmed over the flame.
Contents and images used with permission by Fitzhenry & Whiteside Limited. https://www.fitzhenry.ca/Detail/1554556279