Johnny's Mussel's Marinara

By WEEK Reporter

March 17, 2011 Updated Nov 1, 2013 at 6:25 PM CDT

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.