Mussels Roasted in Almond-Garlic Butter
Hayward credits this recipe to Alan McGrath, his former chef de cuisine at Fore Street. It is easy to see a Spanish influence in the savory combination of garlic, chiles and toasted almonds. The mussels Hayward uses at the restaurant are farmed off of Bang's Island in Maine's Casco Bay. Delicious, Quick Side Dishes
November 2005