Anna Van Hooft is an actress who has appeared in a number of films and television productions. Most notably, she appeared in the 2006 remake of the horror movie The Wicker Man. Her other acting credits include roles in The Incredible Mrs. Ritchie, Trollz, Twelve Mile Road, Caitlin’s Way, CSI, Supernatural, and John Tucker Must Die. Catch her now in the just-released Asteroid: Final Impact, and her upcoming movie WARCRAFT due out later this year.
Anna was diagnosed with celiac disease in her pre-teen years and has learnt to survive with it while still loving food. In this interview with her we had spent a day shopping, cooking, and chatting.
The day started at Granville Island Market where Anna sought out the best and freshest seafood and vegetables.
It’s impossible to visit the market and not get some goodies from Oyama Sausage Co., one of Anna’s favourite vendors.
Not impressed with the choices available…
…she quickly traded them in for a bundle of tri-coloured organic beets with the leaves still attached.
After the shopping was done we sat in the sun, with our JJ Bean lattes, and chatted about a secret that made her laugh shyly.
Then we headed home to create her fast and easy mussel recipe.
Here is a Mussel recipe that is fit for any queen or king living a gluten-free lifestyle.
One of the few times gluten-free bread is useful is right about now. Check out these gluten-free bakeries for all types of breads, each unique to the baker and all absolutely fabulous. Float on Bakery in East Vancouver, Lemonade Bakery on Cambie, and Panne Rizo Bakery in Kitsilano.
In a pinch try Udi’s French baguette from your local grocery store’s gluten-free (freezer) section.
Anna posed for this image as a on-the-edge fifties housewife.
Mussels in White Wine Sauce
2 pounds mussels, cleaned and set aside in cold water
1 small onion, finely diced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
2 cups white wine
1 cup chicken or vegetable broth
- In a large saucepan, add the oil, butter and onions. Cook gently for about 7 minutes until the onions are caramelized.
2. Add the wine and broth and stir well, now add the mussels, cover and bring to a simmer until the mussels are opened (discard unopened mussels)
3. Strain the broth into another smaller pan, and set aside the cooked mussels in a serving bowl.
4. Bring the broth to a fast simmer (5 minutes) until the liquid has thickened. Pour the sauce over the mussels, and serve with warm bread and cold asparagus.
The sweetness of the caramelized onions and the fresh-churned butter softens the tartness of the white wine. This dish is soft, bold, and sexy, and leaves your palate craving for more.
Please visit theprovince.com for the entire interview with Anna Van Hooft.
Until next time keep up with my local community and gluten-free and organic food travels on instagram and twitter @glutenfreesam and for even more stories check out www.theprovince.com