The most amazing mussels I’ve ever eaten anywhere in the world"

Simon K.

Chef Jared Miller / B.O.B.

I had the pleasure of meeting Jared Miller at the Boston Seafood show last March. It’s not often you see Jared away from The B.O.B. when he’s not with his family, so it was a treat to sit down with him, at ease, and enjoy his company in a restaurant that he wasn’t in charge of! I did wish I had more time to discuss restaurant trends, or the virtues of our favorite oysters, but he’s a busy guy, so back to Michigan he went. How busy? Jared is the Executive Chef at The Gilmore Collections Big Old Building in down town Grand Rapids, better known as The B.O.B. The B.O.B. is not just a restaurant; it’s a 70,000 square foot, four story building housing six restaurants, two nightclubs, a comedy club, a brewery, and if that’s not enough The B.O.B. provides catering services as well.

Jared grew up on the water in South Haven, Michigan. After high school he headed to Grand Rapids to attend culinary school but never made it, instead he landed a job as a banquet cook at the Amway Grand Plaza Hotel. Seven years later after moving up through the ranks to the position of Chef d’ Cuisine, Jared decided to take a much deserved break. Not for long though, he joined The Gilmore Collection eight years ago and hasn’t slowed down since. He is now in charge of all 5 kitchens under The B.O.B. roof. The good news is that with such unique menus in the different restaurants Jared gets to have fun dabbling in a little bit of everything, including the brewery! Jared credits his success at The B.O.B. to the amazing team of chefs and cooks he has working with him.

Besides the kitchens at The B.O.B. there is one more very special kitchen he is in charge of, along with his wife Melissa. They have four hungry children, under the age of 11 to feed…between dance recitals. He enjoys cooking for his family, especially on the grill, regardless of the Michigan winters! No doubt his children will grow up with amazing palates as Jared’s favorite foods to play with include the big flavors of globally influenced cuisine. He also appreciates the simplicity of comfort food “done well” with high quality products grown & produced locally when possible.

We, at American Mussel acknowledge his dedication to using only the freshest ingredients, and are grateful that he relies on us to provide his shellfish!


White Water Mussels | Spanish Chorizo | Shallot & Garlic | Tomato Albarińo Sauce

 1 pound Restaurant Ready® Whitewater Mussels®, rinsed
 2 Tbsp. Sliced Shallot
 1 Tbsp. Garlic chopped
 3 Tbsp. Spanish Chorizo – small dice
 ½ cup Albarińo (Spanish white wine)
 1 cup “Cento” Brand chef’s cut tomatoes (pulsed in a food processor)
 5 Tbsp. Chilled unsalted butter
 2 Tbsp. Italian Parsley rough chop
 Salt & Pepper to taste
 4 or 5 slices of Ciabatta sliced to a half inch thick and brushed with olive oil

Method: In a larger sauté pan with 1 Tbsp. butter render the chorizo for a couple minutes until the fat starts to melt out of the sausage. Then add the shallot & the garlic for a minute or two. (While you are cooking the mussels grill or toast the bread that has been brushed with Olive oil.) Add the Mussels and toss a time or two. Now add the wine and wait for a minute until it boils vigorously, then add the tomato product. Simmer just for a minute or two and then start adding the chilled butter until it is all emulsified into the sauce. Finish it with the Italian Parsley and salt/pepper to taste. It should be a thicker chunky style light sauce. Serve them in a large, deep bowl with the toasted Ciabatta on top (and probably some more bread for soppin’ up that flavorful sauce).

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