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1
Clean the mussels.
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2
Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger and if they close back up they are O.K.)
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3
or have cracked shells.
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4
Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling.
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5
Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards the hairy attachments emerging from the shells.
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6
Do not do this until just before cooking, or the mussels will die and spoil.
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7
Heat 1 tablespoon of the olive oil in a large Dutch oven, soup pot or lidded frying pan and add the hazelnuts and almonds.
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8
Cook, stirring, until the nuts are golden brown and smell toasty, and add half the garlic.
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9
Cook, stirring, until the garlic is fragrant, taking care not to let it color and burn, about 30 to 60 seconds.
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10
Remove from the heat and transfer to a mortar and pestle or a mini food processor.
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11
Allow to cool, then mash or pulse until the mixture is just short of pasty; the nuts should retain some finely chopped texture.
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12
Work in 1 tablespoon of the parsley and set aside.
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13
Heat the remaining tablespoon of olive oil over medium heat and add the onion.
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14
Cook, stirring often, until it is tender and translucent, about 5 minutes.
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15
Add a generous pinch of salt, the remaining garlic and the chili and cook, stirring, for another minute, until the garlic is translucent.
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16
Add the tomatoes, a pinch of sugar and salt and pepper to taste, and turn the heat to medium-high.
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17
Bring to a boil, reduce the heat, cover and simmer 20 to 30 minutes, stirring often, until the mixture has cooked down and is very fragrant.
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18
Add the white wine and saffron and bring to a boil.
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19
Add the mussels, cover and steam 4 to 5 minutes, until they open.
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20
Stir the mussels halfway through to make sure they are evenly exposed to the heat.
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21
As they open, remove to a bowl with tongs.
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22
Discard any that have not opened.
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23
Keep warm.
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24
Stir the nut and garlic mixture and the remaining parsley into the tomato sauce.
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25
Taste and adjust seasoning.
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26
Distribute the mussels among 4 wide soup bowls and spoon the sauce over.
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27
Serve with bread for sopping up the sauce.
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28
To skin hazelnuts, toast in a 300-degree oven for 20 minutes, until they begin to smell toasty.
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29
Remove from the heat and wrap in a clean dish towel.
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30
Rub the nuts in the towel and the skins will slip off.
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31
Turn the oven up to 350 degrees and roast for another 5 to 10 minutes, until light brown and toasty.
