Lunchbreak: Mash Kitchen chef Ramon Estrada Jr. makes beer mussels

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Ramon Estrada Jr.

Mash Kitchen
4535 N. Lincoln Avenue
Chicago
www.mashkitchen.com

Events:

Before the Big Pour:

January 29
7:00 p.m. - 10:00 p.m.
Architectural Artifacts
4325 N. Ravenswood
Chicago

Winter Brew 2016:

January 30
2:00 p.m.- 5:00 p.m., 7:00 p.m.- 10:00 p.m.
Dank Haus
4740 N. Western Avenue
Chicago

To purchase tickets for the events:

www.lincolnsquareravenswood.org

Beer Mussels with Fries

1 pound P.E.I Mussels, cleaned
1 tsp unsalted butter, cold
2 strips bacon, diced
1/2 shallot, minced
2 tsp garlic, minced
6 fl. oz. Empirical Brewery Belgian Single
salt and pepper, to taste
8-10 halved grape tomatoes and chopped parsley to garnish.

Directions:
Mussels should be cleaned/scrubbed under cold running water.  All "beards" or other on shell debris removed.  Begin by rendering the diced bacon in a 10-12 inch saute pan over medium-to-medium high heat.  Once bacon has rendered add minced shallot and garlic and sweat briefly to develop flavor in pan.  Next add mussels and turn the heat to high.  Saute for roughly one minute while pan heats.  Add 6 fl. oz. of Empirical Brewery Belgian Single to de-glaze and steam.  Cover and cook/steam until most if not all of the mussels have opened up.  After most if not all of the mussels have opened uncover and add 1 tsp. of cold unsalted butter and swirl until incorporated.  This will add body and texture to your pan sauce.  Next add about 8-10 halved grape tomatoes, and a healthy punch of chopped parsley.  Pour all contents of the pan into a deep dish or bowl and serve with warm French bread or, more classically Belgian, a pile of fries.