Lunchbreak: Seasonal ale steamed mussels, prepared by Blue Door Kitchen and Garden chef Rey Villalobos

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Chef Rey Villalobos

Blue Door Kitchen and Garden
52 W. Elm Street
Chicago
www.bluedoorkitchenchicago.com

*Reservations will officially open for Blue Door Kitchen & Garden on July 1st.*

 http://ideologyentertainment.com/

Seasonal Ale Steamed Mussels

Ingredients:
1 Tbs olive oil
1 Tbs minced garlic
pinch of chili flakes
2 tsp thyme
4 oz pale ale or IPA
1 lb mussels
juice of one lemon
1 Tbs butter
1 Tbs herbs
1 cast iron pan with lid

Directions:
Heat pan over medium heat, add oil, garlic, chili flakes and thyme. Add mussels, beer and cover with lid until all the mussels have opened, shake the pan. Add butter, juice of lemon, quickly toss and plate. Finish with herbs over top.