A colorful vinaigrette might serve as the acid to enliven flavors or a basil oil might provide contrast. Reduced vinegars work well. I want every dish to taste and look the same. Therefore, the dishes are styled so there is no room for individual interpretation. That is how I build consistency.
Chefs caution the over enthusiastic.
When the urge to garnish strikes, beat it back and remember that less is more, they say. At the end of the day, the flavor profile is the most important but we want to express the importance of plate presentation as well. Cover and cook until mussels open. Remove mussels and discard shells. Heat 1 Tbsp.