Executive Chef Ian Wingate is the master behind the food magic at the newly opened Table 47 in Gig Harbor, Washington, where he is dedicated to local, environmentally responsible cuisine. The Table 47 menu is based on the seasonal availability of local and fresh ingredients, like this savory bowl of steaming mussels for two.

“We work with local farmers and purveyors who share a similar philosophy and values,” Wingate says. “For this particular dish, the mussels came from Totten Inlet and the Galloping Gertie golden ale is from Narrows Brewing Co. in Tacoma. When I sat down with Narrows Brewing and we talked through the flavors of the ale, I was inspired to use it in one of our signature dishes. [It] is light, smooth and not too bitter, complementing the mussels well.”

A properly-prepared mussel is a tender, sweet, morsel with a slight chew to it and a taste of the ocean. Wingate’s version tops the mussels with French fries which give the dish more substance and helps soak up every bit of the delectable broth.

“We connect most with dishes that come from our own backyard,” he adds. “Nothing is more rewarding than bringing these local ingredients together to create a dish with an explosion of flavors.”

Pro tip: you can buy smoked tomatoes, or substitute with fire-roasted tomatoes, in cans and specialty stores. To make the herb butter, soften a stick and fold in some of your favorite herbs (rosemary, thyme, oregano) to give it some character.

1 tablespoon butter
½ tablespoon shallot, diced
1 teaspoon garlic, diced
½ tablespoon fennel, diced
1 tablespoon leek, chopped
Black pepper, to taste
1 pound mussels, cleaned
¼ cup white wine
¼ cup Narrows Brewing Co. Galloping Gertie Golden Ale
5 slices smoked tomato
1 tablespoon herb butter
½ tablespoon Parmesan
1 cup cooked French fries
2 lime wedges, for garnish

In a large sauté pan over medium-high, heat melt the butter and add the shallots, garlic, fennel, leeks and black pepper. Lightly sauté the fennel, shallots, leeks and garlic until barely browning.

Add the mussels and white wine, then cover the pan with a lid and steam for 5 minutes, allowing the mussels to open.

Once the mussels are open add the beer and continue to cook for 1 minute. Add smoked tomato, herb butter and Parmesan to create a sauce, stirring to combine.

Transfer the mussels to a large bowl, stacked high, and drizzle the sauce over the top. Garnish with French fries/potatoes or charred bread and a lime wedge.