The exectuive chef from Johnny's Italian Steakhouse shows you the secret to making a popular seafood appetizer.
It's mussels marinara. Chef Jeff says to make sure your half pound of mussels are opened, uncracked and free of debris. Pre-steam them before preparing the marinade.
The marinade is a combination of equal parts chicken stock and white wine. (about two ounces of each)
Bring that to a boil and then add a heaping tablespoon of sun-dried tomato pesto and a half cup of marinara sauce.
Once your sauce is mixed and reduced, stir in the mussels. Steam the mussels for a few minutes.
Finally, pour the mussels onto a plate and garnish with fresh basil and parmesan.