Combine macadamia nuts, lemon kelp seasoning, orange zest and chives in a bowl & mix well, add butter & mix to combine.
Loosen the mussel meat from the shell for ease of service. Top the mussel with the crust, evenly covering the mussel meat.
Toast the crusted mussels under a hot grill (or brake in a hot oven) until the crust is toasted & the mussel is hot (1- 2 minutes). Serve hot on a plate or platter (optional garnish — lemon wedges).