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Seersucker and Mussels, remembering Westport CT at Jaynes

Jon used to pick mussels, quahaugs, razor clams and oysters right out of Long Island Sound at Burying Hill Beach in Westport, Connecticut as a kid. Dad laid lobster traps throughout his childhood and always built a float for the town’s Memorial Day parade.

Jon grew up surrounded by shellfish and seersucker in summer (after Memorial Day, of course).

Thursday is our mussel night @ Jaynes.

Large San Quintin Mussels from Baja with Spanish chorizo, razor-thin sliced garlic, gently braised leeks, heirloom tomatoes, and grilled La Brea Bakery baguette crostini in a delicate, savory white wine broth.

We’ve been told we have the best mussels in town by people who have eaten them all over the world. Come find out why tonight…

A whopping order for $14.50

One Comment Post a comment
  1. Jem Fromant #

    Sounds fantastic!

    June 3, 2010

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