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For our recipe, we've used green mussels from New Zealand. If these aren't available, any fresh mussel will do. As always, be sure to discard any mussels that don't open during steaming. Also, be sure not to over-crowd your mussels in the skillet so they have room to open. They don't take long to cook - as soon as they start to open, they're done. For your fresh ingredients, you'll find most of them near the root section of your local grocery store.
A native of Oregon, Brian grew up inspired by his grandmother's cooking and by all the fresh seafood and produce the area offered. He soon set his sights on California, where he was recently voted 2007 Best Chef in San Diego for his work as Executive Chef at the Oceanaire Seafood Room. He's in constant competition with everyone in San Diego and makes it a point to do everything bigger and better in his restaurant. At the top of his game, Brian's high-energy makes him a whirlwind in the kitchen. Stay-tuned to see just how long he can live by his motto, "Love, peace and happiness."
