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 ...

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