I often describe the photo above as the best meal I have ever had. A simple,beautiful, perfect plate of steaming mussels harvested 10 minuets before they were cooked in nothing more than local white wine and garlic on a boat in Galicia Spain. Cooking has become a complicated affair in the world today, but for me, the skill of food lies not in over complicating it but in the knowledge of how to enhance the essence of what is already there. It is hard to come by and in every kitchen in Galicia. Next week I will have the pleasure of attending the Atlantic cuisines forum in Santiago de Compostela. This is going to be good.