Steamed Mussels & Artichokes with Hazelnut Gremolata








Preparation Time



Cooking Time

  • 2 tbsp olive oil
  • 1 cup thin diagonally sliced carrots
  • 1/2 cup thinly sliced shallots
  • 2 teaspoons finely chopped garlic
  • 2 tsp McCormick Paprika Smoked
  • 2
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) dry white wine
  • 1/2 tsp
  • 500 g mussels, scrubbed
  • 300 g fresh or frozen artichoke hearts
  • 1/3 cup finely chopped hazelnuts
  • 1/3 cup finely chopped fresh parsley Grated peel of 1 lemon
  • 1/2 tsp
  • 1/4 tsp McCormick Black Pepper Cracked
  1. Heat oil in large deep Frying pan on medium heat. Add carrots, shallots, garlic, paprika and bay leaves; cook and stir 1 minute or until fragrant. Stir in stock, wine and sea salt. Bring to boil, stirring occasionally.
  2. Stir in mussels and artichoke hearts. Cover. Cook 8 minutes or until mussels open and artichokes are tender-crisp. (Discard any mussels that do not open.) Remove bay leaves before serving.
  3. Meanwhile, for the Hazelnut Gremolata, toast hazelnuts in small Frying pan on medium heat 3 to 4 minutes, stirring often. Transfer nuts to small bowl. Add remaining ingredients; mix well. Set aside.
  4. To serve, ladle mussels, vegetables and broth into soup bowls. Sprinkle with Hazelnut Gremolata. Serve with crusty bread, if desired.
Recipe Tip

For added hazelnut flavour, stir in 1/2 teaspoon imitation hazelnut essence or 1/4 cup hazelnut liqueur with the stock. To prepare with fresh baby artichokes, rinse and brush 500g baby artichokes under cold water. Snap off the green outer petals until you reach the yellow-green petals. Cut off the stems then trim the dark green outer layer from the sides of the artichoke bottom. Cut about 1cm off the top. Quarter artichokes. (If trimming artichokes ahead of time, soak them in a bowl of water with lemon juice or vinegar added to prevent browning. Drain well before adding to broth mixture.)

I'm cooking now!