From: Chefs de cuisine Jeff Finan and Jason Richardson, The Green Well, Grand Rapids, MI. Yield: 1 serving. 2 ounces tomatoes, diced 1 ounce yellow onions, caramelized 1 tsp. garlic, minced pinch of chili flakes 14 mussels 6 oz. local beer 14-5 oz. unsalted butter 1 tsp. parsley 1 tsp. basil 1 tsp. cilantro 1 oz. spinach to taste, salt and pepper 2 pieces bread Saute tomatoes, pre-caramelized onions, garlic and chili flakes for 2 minutes over high heat. Add mussels and ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.