Steamed Mussels & Artichokes with Hazelnut Gremolata

Ingredients

4

Servings

2 tablespoons olive oil
1 cup thin diagonally sliced carrots
1/2 cup thinly sliced shallots
2 teaspoons finely chopped garlic
2 teaspoons McCormick® Paprika, Smoked Substitutions available
- McCormick® Paprika
2 McCormick® Bay Leaves
1 cup Kitchen Basics® Original Chicken Stock
1/2 cup dry white wine
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
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 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick® Black Pepper, Ground

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.

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