Source:Johnny's Italian Steakhouse
1 lb mussels
2 oz white wine
2 oz chicken stock
1 oz sun dried tomato pesto
6 oz marinara
1. Place mussels in a medium heat skillet and add wine and stock.
2. Next place the pesto in and mix it well.
3. Let liquid reduce down as the mussels begin to open. (Remember to discard the ones that stay closed.)
4. Finally add marinara and heat all the way through.
5. Place in a bowl and garnish with basil and two crustinis.