Steamed Mussels & Artichokes
March 11, 2026
Fresh mussels and tender artichokes feel like a treat, yet this dish is quick and simple. Smoked paprika and aromatic bay leaves add plenty of flavour to the broth, while the white wine adds a touch of acidity. The cherry on the cake of this dish is the hazelnut gremolata. Gremolata is a classic Italian chopped herb condiment that’s used for a final flourish of flavour, and we’ve added hazelnuts for a nutty crunch. Serve with either crusty bread or thick chips to soak up the delicious sauce.
Fresh mussels and tender artichokes feel like a treat, yet this dish is quick and simple. Smoked paprika and aromatic bay leaves add plenty of flavour to the broth, while the white wine adds a touch of acidity. The cherry on the cake of this dish is the hazelnut gremolata. Gremolata is a classic Italian chopped herb condiment that’s used for a final flourish of flavour, and we’ve added hazelnuts for a nutty crunch. Serve with either crusty bread or thick chips to soak up the delicious sauce.
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Instructions
Instructions
- Heat oil in large deep pan over a medium heat. Add carrots, shallots, garlic, Smoked Paprika and Bay Leaves, cook and stir for 1 minute or until fragrant. Stir in stock, wine and Salt. Bring to boil, stirring occasionally.
- Stir in artichoke hearts, cover and cook for 5 minutes. Then add mussels, cover and cook for a further 3-4 minutes or until mussels open and artichokes are tender. (Discard any mussels that do not open.) Remove Bay Leaves before serving.
- Meanwhile, for the Hazelnut Gremolata, toast hazelnuts in small pan on a medium heat for 2-3 minutes, stirring often. Transfer nuts to a small bowl, add remaining ingredients and mix well. Set aside.
- To serve, ladle mussels, vegetables and broth into soup bowls. Sprinkle with Hazelnut Gremolata and serve with crusty bread, if desired.
- Cooking Tip Artichoke hearts can be found tinned plain or marinated. This recipe uses the plain, but marinated would also work nicely.
