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.
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.
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.
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.
To serve, ladle mussels, vegetables and broth into soup bowls. Sprinkle with Hazelnut Gremolata. Serve with crusty bread, if desired.
Test Kitchen Tips:
• For added hazelnut flavor, stir in 1/2 teaspoon McCormick® Hazelnut Flavor or 1/4 cup hazelnut liqueur with the stock.
• To prepare with fresh baby artichokes, rinse and brush 1 pound baby artichokes under cold water. Snap off the green outer petals until you reach the yellow-green petals. Cut off the stems then trim off the dark green outer layer from the sides of the artichoke bottom. Cut about 1/2 inch 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.)