We started with Gourmet Cash and Carry on Kempt Road for quinoa, millet, paneer, and a plethora of spices (sumac, black cumin, etc).  We then dropped into the "220 volts", as my husband likes to call it, which is the Indian grocery store at Robie and North.  This is where I grab my staple chutneys (tamarind, coriander, mint & green chili), as as well as poppadoms, asafoetida and candied fennel seeds.  We walked around the corner and stopped into Local Source Market, owned and operated by Doug's old roommate, Sean Gallagher.  After a quick browse we decided on a jar of pickled Daikon made by "Holly Molly Ferments", some incredibly fresh salad greens and stewing beef from VanOostrum Farm.  The buzz of coffee and pastries started to wear off, so our last stop on our sacred Saturday was the Mid-East Food Centre, where we picked-up some take-out of stewed eggplant, hummus, tabouli and chicken biryani. With a car full of goodies, food for our bellies and plans for our dinner, we headed back to the "Darkside" to do some cooking.

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My Cider Mussels

• 5 lbs mussels; cleaned
• 4 garlic cloves; sliced
• 2 whole tomatoes; roughly chopped
• 1/2 lbs bacon; roughly chopped
• Butter
• 3 bay leaves
• 2 bottles hard apple cider (I like Tideview or Stutz!)
• Salt & pepper

In a large pot, heat butter and add the garlic and cook for 30 seconds. Next, add the chopped bacon and cook for another 4 minutes. Add the tomatoes and cook down for 2 minutes. Add the mussels and bay leaves and give a good stir (or shake with lid tightly on). Pour in the cider, cover and cook until all the mussels open. Season to taste. Remember folks, if the mussel stays shut, do not eat it!

Enjoy!