Privy 5 Overview

The name alone speaks a sense of humor – but NYC townies take their seafood seriously and a name like Flex Mussels could not be more apt. The name was imported together with their bivalves, from the shores of Canada's Prince Edward Island, by Bobby and Laura Shapiro. Both Diane Sawyer and Al Roker are regulars at Flex Mussels and their approach to the humble bivalve is akin to the Ben & Jerry approach to ice cream. These Prince Edward Island mussels are given the right royal treatment with 23 imaginatively hyperactive ways in which they are prepared. Yes, this is a seafood-centric menu. There are Provencale and Maine mussels, Mexican, San Danielle and don't leave the spotlight off "Funghi" with double smoked bacon, wild mushrooms, garlic and cream; these are the creations of Chef François de Mélogue, a Robuchon alumni.