We’re regularly inspired by the recipes in the Wall Street Journal‘s Weekend section. But we don’t always find ideas that perfectly match the season. Ian Knauer’s suggestions in “The Chiller Winter Grill” were tantalizing enough to make us ready to stand outside in a chill northwest wind.
Last night we fired up the grill and dug out the big cast iron skillets to recreate his recipe for Grilled Mussels With Almond Butter and Serrano Chili. The results were spectacular. Don’t think that the peppers are too much or two spicy: they play off the sweetness of ocean-fresh mussels perfectly. And as Knauer suggests, have plenty of bread on hand—you’ll find it hard to stop mopping the bottom of your bowl.