main dishes

Steamed Mussels & Artichokes with Hazelnut Gremolata

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

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Ingredients 4 Servings

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.

NUTRITION INFORMATION

(per Serving)

Entrees

Salad and Dressings

Side Dishes