Hopleaf Mussels with Half Acre Gossamer

Hopleaf Mussels with Half Acre Gossamer from freshandfoodie.com @freshandfoodie

Mussels have a pretty good life. They hang around in the ocean for a while, drink up some salt water, and then die in a steaming hot tub of beer or wine. Not bad, right?

My husband and I love mussels, and our favorite place to order them is at Hopleaf — a fantastic bar and restaurant in Chicago’s Andersonville neighborhood. An order of mussels, some frites with garlic aioli and a few cold Belgian beers and we’re happy campers. And although mussels may appear complicated, they’re totally not. A whole steaming bowl of these babies takes literally minutes to make, and leaves you feeling like you just indulged in something really special.

Most mussel recipes (including this one) recommend using wheat beer, which I’m not the biggest fan of. So, I used Half Acre Gossamer — a local brew that also happens to be one of my favorite golden ales. Don’t like beer? Dry white wine would…er, nevermind. If you don’t like beer, I’m not really sure what to tell you.

Hopleaf Mussels with Half Acre Gossamer (serves 2)

Adapted from Hopleaf’s mussel recipe, as written in Time Out Chicago

What you need:

  • 1 tbsp canola oil
  • 2 small shallots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 tbsp thyme, chopped
  • 2 fresh bay leaves, cracked
  • 1 pound mussels, cleaned and debearded
  • 9 ounces of Half Acre Gossamer, or any other beer you like (drink the rest while you wait!)
  • 3 tablespoons unsalted butter, cut into tablespoon-size pieces
  • Salt and pepper to taste
  • Baguette, for serving

How you do it:

1. Heat a large saute pan over medium-low heat. Add the oil. When oil is hot, add shallots and celery; saute for two minutes. Add thyme and bay leaves and continue to cook, uncovered, until shallots and celery are semitranslucent, about two minutes.
2. Turn up heat to medium, add mussels, a tablespoon or so of salt and a teaspoon of freshly cracked black pepper, beer and butter, and immediately cover. Cook until mussels have opened, about three to five minutes.
3. Discard any cracked or unopened mussels and serve — broth and all — in a large bowl with sliced baguette on the side.

Hopleaf Mussels with Half Acre Gossamer from freshandfoodie.com @freshandfoodie

Advertisements

17 thoughts on “Hopleaf Mussels with Half Acre Gossamer

  1. Oh yeah! This reminds me of one of my favorite restaurants in Indy called Brugge Brasserie. They have the best mussels and frites. I can’t wait to give this recipe a try! 🙂

  2. Beer and mussels are my idea of a great time; throw in some fries and aioli and that’s what I call a full on party! My summer will not be complete until I make a mussel feast!

  3. Oh yum! I always love discovering new mussel broths! Definitely going to keep this one in mind for sometime soon =)

  4. Oooh, only just saw this. I’m a mussel fanatic – usually go the wine route, but you’re inspiring me to try out beer. Hoppy works well I’m guessing? Am definitely going to experiment…if I don’t die in a steaming tub of beer myself after the bar exam next week. 🙂

  5. Pingback: Coconut Curry Mussels with Coconut Brown Rice «

Join the convo

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s