I learned to love mussels in college, when I spent many an evening with my beau at the Cadieux Café, located on the east side of Detroit where I grew up. The place had an amazing juke box and a stellar array of Belgian beers, and it served mussels in a multitude of ways: stuffed, steamed, on the half shell, or bathed in flavorful broths, there was a preparation for just about anyone. I love mussels to this day and indulge in them often, as they’re inexpensive, sustainable, and versatile, but this is probably my favorite way to eat them. The rule of thumb for an entrée portion of mussels is one pound per person, but I never seem to be able to finish a whole pound on my own – especially when you factor in the crusty bread that is an essential accompaniment to this dish. Your mileage may vary. - lastnightsdinner

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