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JWB_4664

Recipe from Chef Bill: Dantanna’s Mediterranean Style Mussels

2# Mussels, Black, whole shell

1 oz Shallots, minced

½ oz Garlic, minced

½ cup Wine, dry white

½ cup marinara sauce

2 oz Pepperoncini, sliced

6 each Cherry peppers, halved

1 ½ teaspoons Capers, drained and rinsed

6 each Artichoke hearts, quartered

4 oz Butter, unsalted, slightly softened but not melted

4 large leaves Basil, fresh, chiffonade

French bread slices (garnish)

Parmesan cheese (garnish)

 

METHOD:

  1. Rinse mussels in cold water
  2. Place stock pot over high heat
  3. Add shallots and garlic, cook for 30 seconds
  4. Add clean mussels and wine immediately
  5. Let cook 8 minutes
  6. Add marinara and peppers
  7. Cook until mussels open, approx. 8-10 minutes (high heat)
  8. Capers, artichokes and butter
  9. remove from heat and stir in butter until melted
  10. Add basil
  11. Season with black pepper and salt (be careful with salt as capers are salty)
  12. Garnish with basil and parmesan
  13. Serve with warm French bread

Yield: 2 hearty entrée portions or 4 appetizer portions

shutterstock_328911758

Recipe from Chef Micah: Thyme Grits

1 quart + 1 cup of water

2 1/4 teaspoons salt

1 1/2 cups Logan turnpike stone ground grits

1 tablespoon heavy cream

3/4 teaspoon thyme

Bring the water to a boil. Add salt to dissolve. Whisk in grits and continue whisking periodically over low heat till cooked through (30-40 minutes). Add cream add thyme, continue to cook for about 10 more minutes. Serve immediately.

Serves 6

Getting to know us: Meet Eric D.

MEET ERIC D.

Dantanna’s – Buckhead

Where are you from?

Hartford Connecticut

What do you love most about working at Dantanna’s?

Great products that I serve. The staff and clientele that I get to interact with.

What did you want to be when you grew up?

History Teacher

What is your favorite dish at Dantanna’s?

New York Strip with cotija corn and snow peas

What makes you unique?

Ability to keep people calm, relaxed, and enjoying themselves