Vinny: "I'm going to make a mussel larb. I don't think larb is the first thought anyone has when thinking of mussels. Typically, it's done with ground meat, but I'll be able to make the flavors balance out."

Vinny: "I'm trying to avoid the traditional steaming as much as possible. I'm cooking the mussels in a nest of herbs. They're going to pick up that natural perfume and infuse the way I want them to."

Presenting to Judges

Vinny: "I did mussels in the style of larb stressed in just a vinaigrette of the liquid. And I took the mussels and roasted them in a bed of all these herbs and then just garnished with some pickled chilies."