24 Blue Mussels, cleaned, scrubbed and beards removed
2 ounces thick-cut bacon, chopped
1 tablespoon garlic, chopped
2 tablespoons ginger, chopped
1 tablespoon tamarind paste
6 ounces Goose Island’s 312 Urban Wheat Ale
4 ounces butter
1 ounce chopped parsley
1 baguette, sliced and lightly toasted
This recipe spotlights thick-cut bacon, fresh ginger, sweet-tart tamarind and Goose Island’s 312 Urban Wheat Ale – Inspired by the city of Chicago and densely populated with flavor, 312’s spicy aroma of Cascade hops is followed by a crisp, fruity ale flavor delivered in a smooth, creamy body that’s immensely refreshing.
- Cook bacon over medium heat until crispy. Add the garlic, ginger, tamarind paste and beer.
- Increase heat to high and bring to a boil. Add mussels and cook for 2 minutes. Stir in butter.
- Finish with chopped parsley. Serve with sliced and toasted baguette.
This recipe is brought to you by one of the four featured chefs in the Fish + Fowl Dinner, a five-course dinner paired with Goose Island’s craft beers. Sponsored by The Local Palate, the Fish + Fowl Dinner will be held on Friday, February 13, 2014 in Charleston, SC.
- from Chef Nico Romo of Fish Restaurant, Charleston, SC