Gastronomy: Must-Have Mollusks

When the Belgian mussel craze hit the U.S., Michael Roper’s Hopleaf helped lead the way. No where in Chicago could you find a more perfect bowl of savory bivalves, accompanied with warm, crusty bread for dippin’.

Since I no longer live in walking distance of the Hopleaf, I had to learn how to make these must-have mollusks myself. This recipe, adapted from Michael Roper’s, is easy, economical, and a magnificent comfort food for the long, winter months.

Belgian Beer Mussels

2 T olive oil
2 shallots, roughly sliced
1 stalk celery, thinly sliced
2 lbs mussels, cleaned and de-bearded
1 12 oz bottle of Belgian wheat ale
¼ t fresh thyme
1 bay leaf
2 T butter
½ t salt
Freshly ground pepper

Heat oil over medium-high heat in a Dutch oven; add shallots and celery. Cook until softened, approximately 5 minutes. Add mussels, beer, thyme, bay leaf, butter, salt, and pepper to taste. Cover and cook until mussels open, approximately 5 minutes; move pan frequently and uncover infrequently.

Discard unopened mussels. Serve individually or communally, alongside Belgian beer and warm, crusty bread; serves 4. Details: www.hopleaf.com.

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