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Tonight at Huggo’s, Chef Ken is featuring an appetizer of Belgium-style Mussels and French Fries. Pan-roasted in the pizza oven, the mussels are cooked to perfection in Belgian Ale, Garlic, Parsley, Rosemary and Thyme. Follow that up with the evening’s entree special for double the deliciousness: Pan-seared Shutome (swordfish) with Penang Curry and Coconut Milk served with […]