Many of the men who inhabited Port-Royal come from a seaside area in Western France. When Samuel de Champlain established his Feast of Good Cheer, this was said to be one of the recipes served to remind the men of life at home. Mussels were abundant and there was an air of festivity to this method of preparation.

During COVID, I “tested” this recipe in my backyard of snow, with some friends. It worked and lifted our spirits as did the Feast of Good Cheer back in 1605.

— Dining Out With History. At Atlantic Canada’s Historic Sites, Jan Feduck, Fitzhenry & Whiteside

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Eclade de Moule

Course Main Course

Author Jan Feduck, author of Dining Out With History. At Atlantic Canada’s Historic Sites

Instructions

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 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 and light again.
The pine needles give the mussels a distinctive taste. Enjoy.