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
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
Ingredients 4 Servings
- 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
![substitution]( "substitution")
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
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)
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