Recipes
Mushrooms with Mussels and Hazelnuts

Mushrooms with Mussels and Hazelnuts

From: Chef Alex Guarnaschelli, Butter, NYC. Yield: 12-18 servings, or 2-3 servings for a table to share.

4½ lb. fresh mussels, thoroughly scrubbed and debearded

3 cups dry vermouth

12 Tbsp. lightly salted butter

1½ lb. white button mushrooms, ends trimmed, quickly washed and thoroughly dried

12 oz. cremini mushrooms, ends trimme

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TAGS: Food & Drink