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Mussels are considered bi-valves because they are two shells, connected by a hinge. There are a variety of mussels available and they have different tastes. It's important that the mussels are fresh, and alive before you cook them. Perform the tap test to determine if it is alive; if it is not, do not use it because it will spoil your dish. The shells will pop open as they are being cooked. After steaming, remove them from the shell and they're ready for your recipe. With flavor and seasonings added, you'll have a delicious rich dish.
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."
