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1
Cook the mussels: Heat a skillet large enough to hold the mussels in a single layer over high heat for 1 minute.
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2
Remove from the heat and add the mussels and 1/4 cup of the vermouth.
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3
Return the skillet to the stove and cook for 1 minute.
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4
Add about 3/4 cup water.
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5
The mussels shouldn't take long to cook, about 2 minutes.
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6
Take care to stir the mussels from time to time so they cook as evenly as possible.
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7
Use tongs to pluck the mussels from the pan as they open.
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8
When all of the mussels are open, remove them and strain the liquid, reserving it for the sauce.
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9
Remove the mussels from their shells.
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10
Discard the shells.
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11
Cook the mushrooms: Rinse the skillet and return it to high heat until it smokes lightly.
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12
Remove the pan from the heat, add 1 tablespoon of the butter, and swirl the pan until the butter turns a light brown color.
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13
Return the skillet to the heat and immediately add the shallots and mushrooms.
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14
Season lightly with salt and the red pepper flakes.
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15
Cook the mushrooms until they start to give up liquid and brown, 3 to 4 minutes.
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16
Add the remaining 1/4 cup vermouth and cook for 1 minute.
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17
Season to taste with salt.
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18
Toast the hazelnuts: Meanwhile, in a small skillet, melt 1 tablespoon of the butter over medium heat and add the hazelnuts.
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19
Season them lightly with salt and toast them over low heat until they turn light brown, 5 to 7 minutes.
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20
Use a slotted spoon to remove the hazelnuts and transfer them to a cutting board.
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21
Roughly chop the hazelnuts.
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22
Make the sauce: Transfer the mushrooms to a plate using a slotted spoon.
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23
If there is any cooking liquid from the mushrooms, combine it with the mussel cooking liquid in a small saucepan.
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24
Simmer over low heat for 1 minute.
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25
The sauce may need a pinch of salt.
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26
The flavor should be an initial taste of sweet mussel followed by an undertone of earthiness from the mushroom.
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27
Swirl in 1 tablespoon of the butter and a touch of lemon juice.
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28
Keep warm.
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29
Assemble the dish: Heat a large skillet over high heat until hot, 2 minutes.
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30
Remove from the heat and add the remaining 1 tablespoon butter.
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31
When it turns light brown, return the skillet to the burner and add the mussels and mushrooms in a single layer.
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32
Cook for 1 minute without stirring them.
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33
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.
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34
Stir in the sauce.
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35
Taste for seasoning.
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36
Toss in the hazelnuts.
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37
Serve immediately on a platter, family style, with slices of grilled bread.
