250g hazelnuts roasted
2 kg blue mussels, scrubbed
1 clove garlic, crushed
1 cup fine fresh breadcrumbs
1 bunch chives, finely snipped
Pinch cayenne pepper
500g unsalted butter, softened
4 tablespoons strained lemon juice
Salt and pepper
Place nuts in a food processor and pulse until finely chopped
Pry the mussels open with a blunt knife, collecting the juices. Separate the mussels from their shells, reserving
Halve the shells, and remove the beards.
Combine two tablespoons of the mussel juice with the garlic and one cup of the breadcrumbs, then work in the chives, cayenne and butter to make a moist paste. Add the chopped hazelnuts and stir until smooth, adding more breadcrumbs if the paste doesn’t hold together. Work in the lemon juice to balance the taste and season with salt pepper and cayenne
Place each mussel back in a half shell and cover with the hazelnut butter, smoothing the top. Place them on a baking tray and refrigerate for at least 30 minutes, or until needed.
Preheat the oven grill to 200°c and grill the mussels for about three minutes until lightly golden.