I love Chinese black bean sauce. I love mussels. And the first time I heard about this combination (thank you, Hanne Blank!), I knew it would be brilliant. The salty, pungent earthiness of the fermented black beans and the heat of the chile against the plump, slick, sweet, briny mussels – this was something I…
Olive Oil Poached Shrimp with Garlic
In my hurry to get food ready for this weekend’s Easter picnic, I foolishly failed to take a picture of these beautiful shrimp, swimming in a golden pool of garlicky olive oil. So instead, I bring you this silly picture of my friend Joe about to enjoy one. Seriously, though, these shrimp are luxurious. Their…