Lunchbreak: Fisk & Co. Belgian Style Mussels

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Executive Chef Ashlee Aubin of Fisk & Co. in the Loop

Fisk & Co.

225 N. Wabash Ave.

Chicago, Illinois 60601

312-236-9300

Located in the Loop neighborhood steps from the River Walk

  • “Aw Shucks” Happy Hour every Monday-Friday from 4-6pm: $1 oysters & drink specials.

 

fiskandcochicago.com

instagram.com/FiskandCo/  (@FiskandCo)

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instagram.com/fusilli_ashlee/ (@Fusilli_Ashlee)

 

Belgian Style Mussels

(Serves two as entrée or four as appetizer)

Ingredients:

  • 2# PEI Mussels
  • 2ea Shallot
  • 4ea Garlic
  • 4ea Bacon Strips, cooked
  • 6oz Belgian Beer (3/4 cup)
  • 2oz Butter (4T)
  • 2oz Cream (4T)
  • 1oz Olive Oil (2T)
  • Parsley
  • Lemon
  • Salt
  • Pepper
  • Grilled Baguette

Directions:

  1. Clean the mussels by rinsing in cold water and scrubbing off anything sticking to the outside of the shell. Soak in clean cold water for 20 minutes then drain into a colander.
  2. Dice the shallot, garlic, bacon and parsley.
  3. In a large Dutch oven or sauté pan, heat the olive oil on medium-high heat.
  4. Carefully add the mussels to the hot pan (watch out for sizzling oil). Give the mussels a quick stir then add garlic, shallot, bacon, salt and pepper.
  5. Continue stirring the mussels for until the shallot and garlic are nicely cooked (about 2 minutes).
  6. Add the beer and allow to boil for 30 seconds.
  7. Add the cream and butter, stirring until the mussels open.
  8. Sprinkle a handful of parsley and the juice of a half lemon onto the mussels. Serve with grilled or toasted bread.

 

 

 

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