The executive chef from Johnny's Italian Steakhouse shows you the secret to making a popular seafood appetizer. It's mussels marinara. The chef says to make sure your half pound of mussels are opened, uncracked and free of debris. Presteam 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.