Mussels With White Mushrooms And Hazelnuts Recipes

WHITE BUTTONS AND CRIMINI WITH MUSSELS AND HAZELNUTS

Steps:

• 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.

MOULES POULETTE (BROILED MUSSELS WITH MUSHROOMS, LEMON, AND CREAM)

Steps:

• Bring wine to a simmer in a large skillet over high heat. Add mussels, and cook, stirring frequently, until the mussels have opened, up to about 5 minutes. Transfer mussels as they open to a bowl to cool. Strain cooking liquid through a fine mesh strainer into a measuring cup, reserving 1 cup liquid and discarding any grit.
• Discard any mussels that did not open or that have broken shells. Open each mussel, discarding the empty half shell. Loosen each mussel from shell, and arrange mussels on an oven-proof platter or rimmed baking sheet. Cover with plastic wrap; refrigerate while making sauce.
• Mash 1 tablespoon butter with flour until smooth; set aside. Melt remaining tablespoon butter in a small saucepan over medium heat. Add mushrooms, and cook until tender, about 4 minutes. Add reserved mussel liquid, and bring to a boil. Whisk in the butter-and-flour mixture. Whisk in the cream, lemon juice, salt, and pepper. Simmer until reduced by two-thirds and thickened. Remove pan from heat, and keep warm.
• Heat broiler. Position rack 3 to 4 inches from heat. Remove mussels from refrigerator, and spoon sauce over each one until well coated. Sprinkle with grated cheese, and place under broiler until golden brown, 3 to 4 minutes. Serve immediately.

ISLAND MUSSELS WITH WILD MUSHROOMS AND CREAM

Steps:

• Scrub mussels gently but thoroughly in cool, running water; remove the beard by pulling with a quick yank or cutting close to the shell with scissors.
• In a large pot or kettle, melt butter;' add onion and mushrooms, and sauté 2-3 minutes, until softened. Add mussels and cream; cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Spoon mussels and sauce into 4 individual serving dishes.

MUSSELS WITH WHITE MUSHROOMS AND HAZELNUTS

Steps:

• Cook the mussels: Heat a skillet large enough to hold the mussels in a single layer over high heat for 1 minute. Remove from the heat and add the mussels and 1/4 cup of the vermouth. Return the skillet to the stove and cook for 1 minute. Add about 3/4 cup 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 tongs to pluck the mussels from the pan as they open. When all of the mussels are open, remove them and strain the liquid, reserving it for the sauce. Remove the mussels from their shells. Discard the shells.
• Cook the mushrooms: Rinse the skillet and return it to high heat until it smokes lightly. Remove the pan from the heat, add 1 tablespoon of the butter, and swirl the pan until the butter turns a light brown color. Return the skillet to the heat and immediately add the shallots and mushrooms. Season lightly with salt and the red pepper flakes. Cook the mushrooms until they start to give up liquid and brown, 3 to 4 minutes. Add the remaining 1/4 cup vermouth and cook for 1 minute. Season to taste with salt. Toast the hazelnuts: Meanwhile, in a small skillet, melt 1 tablespoon of the butter over medium heat and add the hazelnuts. Season them lightly with salt and toast them over low heat until they turn light brown, 5 to 7 minutes. Use a slotted spoon to remove the hazelnuts and transfer them to a cutting board. Roughly chop the hazelnuts.
• Make the sauce: Transfer the mushrooms to a plate using a slotted spoon. If there is any cooking liquid from the mushrooms, combine it with the mussel cooking liquid in a small saucepan. Simmer over low heat 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 in 1 tablespoon of the butter and a touch of lemon juice. Keep warm.
• Assemble the dish: Heat a large skillet over high heat until hot, 2 minutes. Remove from the heat and add the remaining 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. Stir in the sauce. Taste for seasoning. Toss in the hazelnuts. Serve immediately on a platter, family style, with slices of grilled bread.