Our cookbook of the week is A New Way to Food by Maggie Battista, founder of Eat Boutique, an IACP award-winning online food shop. “This dish is like French-style braised leeks met a heap of mussels and fell in love,” writes Maggie Battista. She calls for a can of pilsner-style beer for the broth, which marries briny capers and tangy Dijon mustard. Add the mussels, cover the pot, shake it a few times over the heat and let it steam just until the mussels open, 3 to 4 minutes. Serves: 2 to 4From A New Way to Food by Maggie Battista © 2019 by Maggie Battista.

Source: National Post March 06, 2019 13:52 UTC