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 trimmed, wiped clean, thoroughly dried 6 shallots, medium sized, peeled and thinly sliced to taste, kosher salt ¾ tsp. red pepper flakes 3 oz. blanched hazelnuts, ...

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