Guide to Appetizers

DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.

(page 5 of 6)

We see mussels on menus all over 417-land and can hardly ever resist getting our hands on those perfect little mollusks. Each place does them a bit differently, and we share the key ingredients. preparations at each locale.

The steamed mussels at Jimm’s Steakhouse & Pub are prepared with white wine, garlic and butter and come with butter-toasted ciabatta bread. 

Steamed Mussels
Jimm’s Steakhouse & Pub
White wine, garlic, butter, butter-toasted ciabatta bread

Fresh Novia Scotia Mussels 
Beurre blanc, fresh tarragon and locally made baguette

Florentina’s Mussels 
Florentina’s Ristorante Italiano
White wine, garlic, fresh basil, lemon juice, cream

Mussel al Forno 
Avanzare Italian Dining 
Garlic wine sauce and a splash of marinara

Cozze Fresche Agli Aromi
 Bruno’s Italian Restaurant
Garlic, wine and tomato broth

Black mussels 
Nonna’s Italian Café
White wine herb sauce, garlic toast points

Broiled Mussels 
Aviary Cafe and Creperie
White wine, bread crumbs, garlic butter, spicy provincial tomato fumet, grilled sourdough

 New Zealand Mussels  
Thai Spice in Webb City
Lemongrass, cilantro, Thai chili, lime-ginger sauce


We are and always will be deeply in love with the flash-fried spinach appetizer at Metropolitan Grill (2931 E. Battlefield, Springfield, 417-89-4951). It is perfection in the form of a big pile of leafy goodness. When you read the menu description, it looks so simple: baby spinach, garlic, lemon, Parmesan cheese. But it’s a magical combo of flavors that keeps you reaching back for more, and more, and more. Each bite has the tiniest little crunch; each leaf is perfectly delicate but packed with flavor. It’s true love on a plate, and we can’t get enough of it. Please, flash fried spinach, never leave us.


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