Steamed Mussels & Artichokes with Hazelnut Gremolata

Name: Steamed Mussels & Artichokes with Hazelnut Gremolata
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Italian,
Ingredients: 2 tbsps olive oil; 1 cup thin diagonally sliced carrots; 1/2 cup thinly sliced shallots; 2 tsps finely chopped garlic; 2 tsps McCormick® Paprika, Smoked; 2 McCormick® Bay Leaves; 1 cup chicken stock; 1/2 cup dry white wine; 1/2 tsp sea salt grinder; 1 pound mussels scrubbed; 1 package (9 ounces) frozen artichoke hearts thawed; 1/3 cup finely chopped hazelnuts; 1/3 cup finely chopped fresh parsley; Grated peel of 1 lemon; 1/2 tsp sea salt grinder; 1/2 tsp McCormick® Black Pepper, Ground

Cook mussels and artichoke hearts in an aromatic broth for an extraordinary main dish. A topping of Hazelnut Gremolata adds bright lemony flavor with a nutty crunch.

20m

PREP TIME

20m

COOK TIME

317

CALORIES

16

INGREDIENTS

Servings: 4

Ingredients

Mussels & Artichokes
2 tablespoons olive oil
1 cup thin diagonally sliced carrots
1/2 cup thinly sliced shallots
2 teaspoons finely chopped garlic
2 teaspoons McCormick® Smoked Paprika Substitutions available / McCormick® Paprika
2 McCormick® Bay Leaves
1 cup chicken stock
1/2 cup dry white wine
1/2 teaspoon McCormick® Sea Salt Grinder
1 pound mussels, scrubbed
1 package (9 ounces) frozen artichoke hearts, thawed
Hazelnut Gremolata:
1/3 cup finely chopped hazelnuts
1/3 cup finely chopped fresh parsley
Grated peel of 1 lemon
1/2 teaspoon McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Pure Ground Black Pepper

KEY PRODUCTS

INSTRUCTIONS

1 Heat oil in large deep skillet on medium heat. Add carrots, shallots, garlic, smoked 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 skillet 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.