On Tuesday night I made a couple pounds of mussels, inspired by the Steamed Mussels Ten Ways recipe from Chef Michael Smith's The Best Of Chef At Home. I steamed them with shallots, coconut milk and Thai red curry paste.
I also was recently given a free bottle of Sour Puss, and we managed to make a pretty decent cocktail with a little gin on ice. (Note: Do not try mixing Sour Puss with brandy.)
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