30-Minute Steamed Mussels and Artichokes
A sophisticated seafood dish featuring tender mussels and artichoke hearts steamed in a fragrant broth of white wine, chicken stock, and smoked paprika. The aromatic base of carrots, shallots, and garlic creates a flavorful foundation, while the hazelnut gremolata adds a bright, nutty finish with fresh parsley and lemon zest. Perfect for an elegant dinner party or special occasion meal, this dish combines Mediterranean flavors with a unique twist on traditional gremolata.
Ingredients
- 2 tbsp olive oil
- 1 cup carrots, thin diagonally sliced
- ½ cup shallots, thinly sliced
- 2 tsp garlic, finely chopped
- 2 tsp smoked paprika
- 2 bay leaves
- 1 cup chicken stock
- ½ cup dry white wine
- ½ tsp sea salt
- 1 pound mussels, scrubbed
- 9 ounce frozen artichoke hearts, thawed
- ⅓ cup hazelnuts, finely chopped
- ⅓ cup fresh parsley, finely chopped
- 1 lemon, grated peel
- ½ tsp ground black pepper
Instructions
- 1
Heat oil in large deep skillet on medium heat
- 2
Add carrots, shallots, garlic, smoked paprika and bay leaves and cook and stir until fragrant
- 3
Stir in stock, wine and sea salt and bring to boil, stirring occasionally
- 4
Stir in mussels and artichoke hearts and cover
- 5
Cook until mussels open and artichokes are tender-crisp, discarding any mussels that do not open
- 6
Remove bay leaves before serving
- 7
Toast hazelnuts in small skillet on medium heat, stirring often
- 8
Transfer nuts to small bowl and add remaining gremolata ingredients, mix well
- 9
Ladle mussels, vegetables and broth into soup bowls
- 10
Sprinkle with hazelnut gremolata and serve
Tips
Discard any mussels that remain closed after cooking as they may be unsafe to eat.
Toast the hazelnuts until fragrant and lightly golden for the best flavor in the gremolata.
Serve with crusty bread to soak up the flavorful broth.
Good to Know
Best served immediately while mussels are hot and fresh
Gremolata can be made up to 2 hours ahead and stored covered
Serve immediately in warmed bowls with crusty bread
Common Mistakes
Don't overcook mussels to avoid tough, rubbery texture
Always discard unopened mussels to avoid food safety issues
Substitutions
cook slightly longer
FAQ
Can I use fresh mussels instead of farm-raised?
Yes, wild mussels work well but may need extra cleaning to remove sand and debris before cooking.
What if I don't have white wine?
Substitute with additional chicken stock or use dry vermouth for similar flavor complexity.
How long do leftover mussels keep?
Cooked mussels should be consumed within 24 hours when refrigerated and should not be reheated.