Hazelnut Mussels

This recipe was a huge hit when Damien Pignolet taught it at the Seafood School. Cooked this way, the mussels are simply irresistible - even people who weren’t previously fond of mussels were converted! Damien credits Mogens Bay Esbensen, his business partner at Pavilion on the Park in the late 1970s, with showing him this way of preparing mussels. They’re also great finger food; if you use the smallest mussels you can find, so much the better.