Jeff Finan

Jason Richardson

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 cook another minute. Add beer and butter; reduce by half. Add parsley, basil, cilantro and spinach. Season to taste. Toast the bread and serve it on the side.