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Categories:
fresh mussels olive oil white button mushrooms crimini mushrooms butter shallots hazelnuts red pepper kosher salt lemons
Viewed: 52 - Published at: 8 years agoIngredients
- 11/2 pounds fresh mussels, thoroughly scrubbed and debearded
- 1 cup dry vermouth
- 2 tablespoons olive oil
- 1/2 pound white button mushrooms, ends trimmed, quickly washed and thoroughly dried
- 1/4 pound crimini mushrooms, ends trimmed, wiped clean and thoroughly dried
- 4 tablespoons lightly salted butter
- 2 medium shallots, peeled and thinly sliced
- 2 tablespoons whole, blanched hazelnuts
- 1/4 teaspoon red pepper flakes
- Kosher salt
- Juice of 1 to 2 lemons
Method
- Heat a skillet large enough to hold the mussels in a single layer.
- Add the mussels and 1/2 cup vermouth.
- Cook for 1 minute.
- Add about 3/4 cup cold water.
- The mussels shouldn't take long to cook, about 2 minutes.
- Take care to stir the mussels from time to time so they cook as evenly as possible.
- Use kitchen tongs to pluck the mussels from the pan as they open.
- When all of the mussels are cooked, strain, and reserve the liquid for the sauce.
- Remove the mussels from their shells.
- Discard the shells.
- Reserve the mussels in the refrigerator until 5 minutes before serving.
- Using a small paring knife, quarter the mushrooms.
- Heat another skillet large enough to hold the mushrooms in a single layer.
- Heat the skillet slightly and then remove the pan from direct heat.
- Add 1 tablespoon butter, melt quickly and turn a light brown color.
- Return the skillet to the heat and immediately add the shallot and the mushrooms.
- Season lightly with salt and red pepper flakes.
- Add 1 tablespoon butter to a small skillet and add the hazelnuts.
- Season them lightly with salt and "simmer" them over low heat until they turn light brown.
- Set aside to cool.
- Cook the mushrooms for 2 to 3 minutes, until they start to give up liquid.
- Add the remaining vermouth.
- Cook for an additional 1 minute and then drain out any cooking liquid.
- Combine the mushroom and the mussel liquids in a small pan and allow the 2 flavors to simmer together for 1 minute.
- The sauce may need a pinch of salt.
- The flavor should be an initial taste of sweet mussel followed by an undertone of earthiness from the mushroom.
- Swirl 1 tablespoon butter and a touch of lemon juice.
- Keep warm.
- Heat the large skillet until hot, 2 minutes.
- Remove from the direct heat and add 1 tablespoon butter.
- When it turns light brown, return the skillet to the burner and add the mussels and mushrooms in a single layer.
- Cook for 1 minute without stirring them.
- They should be browned on their first side before you stir them slightly, with a wooden spoon, and leave them to brown for an additional minute.
- Taste for seasoning.
- Toss in the hazelnuts.
- Serve on a platter, family style, with slices of grilled bread or over a piece of fish or meat for an aromatic and earthy celebration of mushrooms!
- Wine pairing: A chalky chardonnay, Gruner Veltliner, or a pale ale would be lovely with this flavor combination.
