Mushrooms with Mussels and Hazelnuts

From: Chef Alex Guarnaschelli, Butter, NYC. Yield: 12-18 servings, or 2-3 servings for a table to share.

4½ lb. fresh mussels, thoroughly scrubbed and debearded

3 cups dry vermouth

12 Tbsp. lightly salted butter

1½ lb. white button mushrooms, ends trimmed, quickly washed and thoroughly dried

12 oz. cremini mushrooms, ends trimmed, wiped clean, thoroughly dried

6 shallots, medium sized, peeled and thinly sliced

to taste, kosher salt

¾ tsp. red pepper flakes

3 oz. blanched hazelnuts, whole

3 or 4 lemons, juiced

For a 2-3 serving sharing portion: Heat skillet that's large enough to hold 12 oz. mussels in single layer. Add mussels and ¼ cup vermouth. Cook 1 minute. Add 3 oz. cold water. Mussels should cook in 2-3 minutes. Stir occasionally so they cook as evenly as possible. Use kitchen tongs to pluck mussels from pan as they open.

When mussels are cooked, strain and reserve liquid for sauce. Remove mussels from shells; discard shells. Reserve mussels in refrigerator until 5 minutes before serving.

Using small paring knife, quarter both kinds of mushrooms. Slightly heat another skillet large enough to hold mushrooms in single layer. Remove pan from direct heat and add 1½ tsp. butter, allowing it to melt and turn light brown. return skillet to heat and immediately add 1 sliced shallot, 4 oz. button mushrooms and 2 oz. cremini mushrooms. Season lightly with pinch of red pepper flakes and salt to taste.

Add 1½ tsp. butter to small skillet and add 1 Tbsp. hazelnuts. Season lightly with salt and “simmer” over low heat until they brown lightly. Set aside to cool.

Cook mushrooms 2-3 minutes, until they start to give up liquid. Add ¼ cup vermouth; cook 1 additional minute. Drain any cooking liquid into small pan; add mussel liquids to pan and allow to simmer together for 1 minute. Salt to taste. Swirl in 1½ tsp butter and touch of lemon juice. Keep warm.

Heat large skillet about 2 minutes. Remove from direct heat and add 1½ tsp. butter. When it turns light brown, return skillet to burner; add shelled mussels and mushrooms in single layer. Cook 1 minute without stirring. Brown on first side; stir with wooden spoon and allow to brown another minute. Adjust seasoning. Toss in hazelnuts. Serve family-style on platter with slices of grilled bread.
THE MUSHROOM COUNCIL