Blue Mussels with Bacon & Goose Island’s 312 Urban Wheat Ale

Chef Nico Romo

recipe heading-plus-icon


2 servings

  • 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.

  1. Cook bacon over medium heat until crispy. Add the garlic, ginger, tamarind paste and beer.
  2. Increase heat to high and bring to a boil. Add mussels and cook for 2 minutes.  Stir in butter.
  3. Finish with chopped parsley. Serve with sliced and toasted baguette.


Watercolor Fish + Fowl Square
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

Leave a Reply

Be the first to comment.