White Buttons and Crimini with Mussels and Hazelnuts

Name: White Buttons and Crimini with Mussels and Hazelnuts
Ingredients: 11/2 pounds fresh mussels, thoroughly scrubbed and debearded; 1 cup dry vermouth; 2 tablespoons olive oil; 1/2 pound white button mushrooms, ends trimmed, quickly washed and thoroughly dried; 1/4 pound crimini mushrooms, ends trimmed, wiped clean and thoroughly dried; 4 tablespoons lightly salted butter; 2 medium shallots, peeled and thinly sliced; 2 tablespoons whole, blanched hazelnuts; 1/4 teaspoon red pepper flakes; Kosher salt; Juice of 1 to 2 lemons