Steam mussels in an aromatic broth for a simple yet impressive dinner. A topping of hazelnut gremolata adds bright lemony flavour with a nutty crunch.
Serves 4. Prep Time: 20 minutes. Cook Time: 20 minutes
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
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.
What’s your favourite quick mid-week dinner?