According to the government (link: http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0000723/), folic acid is a B-complex vitamin the body needs to make red blood cells. The March of Dimes (link: http://www.marchofdimes.com/illinois), which works to improve the health of babies, is especially encouraging pregnant women to get enough folic acid, because the organization says it can help prevent birth defects.
Derek Simcik, executive chef at Atwood Café (link: http://www.atwoodcafe.com/) in Chicago, was in our ABC7 studio kitchen to show us how to cook a dish full of folic acid: mussels and clams.
Chef Derek's Recipe: Mussels and Clams with Boudin
1 lb. Little Neck Clams, Bearded & Scrubbed Well
1 lb. P.E.I. Mussels, Bearded & Scrubbed Well To Remove Dirt
1/4 cup Butter
1 Large Shallot, Diced
2 cloves Garlic, Finely Sliced
2 tsps Dijon Mustard (10 ml)
1 Small Moudin Link (or substitute spicy Italian sausage or chorizo), Chopped
1 Red Bell Pepper, Diced
1 bottle (340 ml) Beer (preferably lighter style beer, such as an ale)
Juice of one-half of a lime
Handful Fresh Italian Parsley, Chopped
Handful Fresh Thyme, Chopped
To Taste Coarse Salt
To Taste Freshly Cracked Pepper
To Taste Pepper Flakes
In a large skillet, heat the butter over medium high heat.
Add onion and garlic, and sauté until softened, about 3 minutes.
Add boudin (sausage or chorizo) and red pepper, and cook for a further 5 minutes until chorizo is golden brown.
Add the beer, lime juice, mustard, and the mussels.
Cover, and steam over medium heat until mussels open, about 5 to 7 minutes.
Stir in chopped parsley and thyme.
For more information on folic acid visit http://www.folicacidinfo.org/