Kristen Kish: "Please welcome your guest judge from Prince Edward Island, Chef and professor at the Culinary Institute of Canada, Ilona Daniel."
Ilona Daniel: "Just off the coast of eastern Canada is a little place called Prince Edward Island. With a thousand miles of coastland, we have some of the best lobster, oysters, and our favorites is our mussels. Prince Edward Island actually produces over £50 million of mussels each year, and they can be found on the menus at some of the best restaurants all over the world. Our mussels are grown in what we call socks, and they're suspended in the water. This protects them from being eaten by predators, but it also helps to keep them tender, and it's a beautiful thing."
Kristen Kish: "For your quick fire challenge, we want to see what you can do with these beautiful mussels in just 20 minutes. PEI Mussels. The best mussels in the world. They're huge. They're delicious."
Kristen Kish: "We usually see the white wine steamed mussels. We don't want that. You're going to be judged on creativity as well as how well you cook the mussels."
Ilona Daniel: "PEI Mussels don't take very long to cook, but the difference between one minute can be a tender morsel of oceanic juiciness to a rubber bullet."
