by Susan Cohen
It was refreshing to find shellfish on Closed for Business' menu, one that's known for its robust sandwiches, and it's no surprise that downtown's staple craft beer joint would cook their mussels in beer. Your order, enough for two, comes to the table in a neat-looking metal contraption, which opens to reveal a dozen or so mussels topped with french fries. That's right. The potatoes, drizzled with aioli, are thrown into the mess, where they soak up the rich broth that you are tempted to drink straight from the bowl. Instead, be proper and ask the server for a side of toast, unbuttered, and dip away at what's left behind once everything solid has been consumed. You don't want to let it go to waste.
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