Mussels Baked with Hazelnut Herb Butter
Thomas J. Story
Baked in the half-shell until sizzling, these buttery, crumb-topped mussels are irresistible. Portland chefs Jaret Foster and Mona Johnson created them for their Portland catering company, Tournant. They serve them on a bed of whole hazelnuts or rock salt, and suggest you get the biggest, fattest mussels you can find, because they'll shrink as they cook.
How to Make It
Step 1
1
Make hazelnut herb butter: Pulse nuts in a food processor until very finely chopped, then pour into a bowl. Whirl shallots and herbs until finely chopped. Add salt, pepper, lemon juice and zest, and butter; whirl to mix. Scrape into a bowl and stir in nuts.
Step 2
2
Pour beer into a wide 6-qt. pot and add mussels. Bring to a boil over high heat, covered; then reduce heat to medium and simmer just until mussels open, 1 to 2 minutes, stirring halfway through. Uncover and remove pot from heat. Line a large rimmed baking sheet with slightly crumpled foil.
Step 3
3
When mussels are cool enough to handle, discard any that haven't opened. For opened mussels, discard one side of each shell and loosen mussels using a butter knife or an oyster knife.
Step 4
4
Set mussels on foil, pushing them into foil a little to keep them from tipping (it's okay if they're crowded). Top each with a small dollop of hazelnut herb butter.
Step 5
5
Preheat oven to 450°. Sprinkle each mussel with about 1/2 tsp. bread crumbs, plus salt and pepper. Bake mussels until bubbling, crisp, and lightly browned, 5 to 10 minutes. Meanwhile, line a serving platter with whole hazelnuts or rock salt.
Step 6
6
Using tongs, arrange mussels on platter and serve.
Ingredients
HAZELNUT HERB BUTTER
1/4 cup skinned toasted hazelnuts*
2 teaspoons minced shallot
1 teaspoon fresh thyme leaves
2 tablespoons flat-leaf parsley leaves
About 1/2 tsp. kosher salt
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons lemon juice
1/2 teaspoon lemon zest
1/2 cup unsalted butter, softened to room temperature
MUSSELS
1 (12-oz.) bottle of beer, preferably saison or pilsner
About 60 large, fresh mussels such as Saltspring Island, scrubbed*
1/3 cup fresh sourdough bread crumbs* or panko (Japanese bread crumbs)
About 1/4 tsp. kosher salt
About 1/4 tsp. freshly ground pepper
Directions
Step 1
1
Make hazelnut herb butter: Pulse nuts in a food processor until very finely chopped, then pour into a bowl. Whirl shallots and herbs until finely chopped. Add salt, pepper, lemon juice and zest, and butter; whirl to mix. Scrape into a bowl and stir in nuts.
Step 2
2
Pour beer into a wide 6-qt. pot and add mussels. Bring to a boil over high heat, covered; then reduce heat to medium and simmer just until mussels open, 1 to 2 minutes, stirring halfway through. Uncover and remove pot from heat. Line a large rimmed baking sheet with slightly crumpled foil.
Step 3
3
When mussels are cool enough to handle, discard any that haven't opened. For opened mussels, discard one side of each shell and loosen mussels using a butter knife or an oyster knife.
Step 4
4
Set mussels on foil, pushing them into foil a little to keep them from tipping (it's okay if they're crowded). Top each with a small dollop of hazelnut herb butter.
Step 5
5
Preheat oven to 450°. Sprinkle each mussel with about 1/2 tsp. bread crumbs, plus salt and pepper. Bake mussels until bubbling, crisp, and lightly browned, 5 to 10 minutes. Meanwhile, line a serving platter with whole hazelnuts or rock salt.
Step 6
6
Using tongs, arrange mussels on platter and serve.
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