IN SEASON IN JANUARY

There are not many fresh fruits and vegetables to inspire your cooking this month, but the abundant shellfish harvested off the BC coast, like clams and mussels, will get you back into the kitchen. 

Freshness is critical, so cook them right away or put them in a bowl and store them in your fridge for up to 24 hours. Clean them just before cooking, removing the beard from the mussels and the sand from the clams. They are still alive and fresh if they are tightly closed. If unsure, tap them on the counter; they will close if they are still alive. Throw away any that stay open.
Try them in soups, pastas, and curries ... you cannot go wrong!