I love mussels, have eaten them in several restaurants in different states and countries. I would like to share this particular recipe because after many attempts, this is one I believe to be closer to those I preferred.
We were on a vacation with the administrative chef of Quebec's famous Chateau Frontenac and upon returning to the chalet, he made this recipe to which I assisted and helped cutting the vegetables. It tasted very good and to my surprise it had kept its original colour (rosy and tender). I have been making it ever since (that was 15 years ago).
This recipe is appreciated by most because it's so different than most. The exotic taste surprises many, and the mixture of honey, orange and spices makes it a real delight. This is the result of my many experiments.