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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 flavour with a nutty crunch.

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  • 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

  • 2 McCormick® Bay Leaves

  • 1 cup (250ml) chicken stock

  • 1/2 cup (125ml) dry white wine

  • 1/2 teaspoon McCormick® Sea Salt, finely ground

  • 500g mussels, scrubbed

  • 300g fresh or frozen artichoke hearts

  • Hazelnut Gremolata:

  • 1/3 cup finely chopped hazelnuts

  • 1/3 cup finely chopped fresh parsley

  • Grated peel of 1 lemon

  • 1/2 teaspoon McCormick® Gourmet Sea Salt, finely ground

  • 1/4 teaspoon McCormick® Ground Black Pepper


  • 1.

    Heat oil in large deep Frying pan on medium heat. Add carrots, shallots, garlic, 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 Frying pan 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.

  • TIPS::

  • 1.

    • For added hazelnut flavour, stir in 1/2 teaspoon imitation hazelnut essence or 1/4 cup hazelnut liqueur with the stock.

  • 2.

    • To prepare with fresh baby artichokes, rinse and brush 500g baby artichokes under cold water. Snap off the green outer petals until you reach the yellow-green petals. Cut off the stems then trim the dark green outer layer from the sides of the artichoke bottom. Cut about 1cm 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.)


Nutrition Information Per Serving: 317 Calories, Fat 16g, Protein 18g, Carbohydrates 20g, Cholesterol 29mg, Sodium 870mg, Fiber 7g

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