Ingredients2 pounds fresh mussels, scrubbed and debearded 1/2 cup dry white wine or vermouth 1/2 cup hazelnuts, toasted and finely chopped 2 tablespoons minced shallot 1/2 cup unsalted butter, softened 2 tablespoons tarragon, minced 1 tablespoon orange zest Sea salt, to taste Freshly ground black pepper, to taste Olive oil
- Prepare the OFYR fire and place the grate attachment over the fire.
- Vigorously stir the butter, hazelnuts, shallot, orange zest, and tarragon in a small bowl until well combined. Season to taste with salt and pepper. Reserve.
- Place the mussels and the wine in a 4 quart Dutch oven. Place the pot on the OFYR grate, place the lid on the pot and steam until the shells open, about 3 minutes. Remove the pot from OFYR, take off the lid and allow the mussels to cool. When cool enough to handle, sort through mussels, discarding any that have not opened, or that have cracked shells.
- Pry open shells at the hinge and remove and discard one side of each shell. Arrange the mussels in a single layer in a shallow OFYR safe skillet. With a small spoon or offset spatula, gently spread a dollop of the tarragon hazelnut butter atop each mussel. Transfer the mussels to the grill grate of your OFYR and roast over high heat until bubbling and aromatic, about 3 to 4 minutes.
- Drizzle olive oil over the bread slices and grill on the OFYR ring until toasted and the edges are beginning to char.
- The shells will be hot, so use tongs to transfer from the skillet to a serving platter lined with hazelnut shells, whole hazelnuts, or rock salt (to prevent tipping). Alternatively, serve OFYR to table in the same skillet.
- Enjoy sipped from the half shell or offer guests small shellfish forks.