Cook this: Braised leek and beer mussels from A New Way to Food via nparts
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. Tomorrow, we’ll feature an interview with its author.
Look no further for a carefree dish that can be enjoyed with abandon among the best kind of friends – those who don’t mind getting their hands dirty picking mussels from their shells and dunking crusty baguette in the beer-laden juices left behind. “I put it on the floor between the two of us or the four of us, whoever’s here,” says Battista. “Mussels and that sauce, and those leeks – that feels super indulgent to me. And I love when you’re eating with your hands.”Food preferences: Dairy-free, gluten-free, nut-free, refined-sugar free1 large shallot, thinly sliced3 tbsp coarse-ground Dijon-style mustard1 tbsp capers, drained, rinsed and coarsely choppedStep 1Heat the oil in a large pot with a lid over medium-high heat.
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