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.
Prep Time: 20 minutes
Cook Time: 20 minutes
Makes 4 servings.
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.
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 Frying pan 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.
• For added hazelnut flavour, stir in 1/2 teaspoon imitation hazelnut essence or 1/4 cup hazelnut liqueur with the stock.
• 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.)
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