Mussels with Hazelnut Gremolata

It should come as no surprise that I love to cook. My kitchen is my happy place. It’s where in a pair of pink striped pajama pants with my hair a top my head in a hot mess and the radio blaring I feel most creative. Good thing my office attire is casual ; ) You could also say I like playing with knives. Flavor pairings excite me. I love the challenge of opening up the fridge and finding something to throw together for dinner in a hurry. Something that’s not only edible but delicious. That moment when you find unconventional flavors that wouldn’t typically be put together and yet you do and it works. Sweet Sweet Victory.

Speaking of flavors, want to know who’s really good at forecasting flavors? Specifically predicting what’s hot and on trend? Spice giant, McCormick that’s who. Every year McCormick comes out with a Flavor Forecast. A detailed  report that gives us a peak into the future of flavor. I had a chance to interview Chef Mark Garcia from McCormick who was instrumental (along with a team of culinary professionals from around the world) in creating the forecast. I was impressed to find out how much research and effort goes into putting together the report. It’s a YEAR long process. Their forecast has been a leader in identifying emerging culinary trends that inspire a passion for flavor since 2000. Their global forecast pinpoints the forces that will drive culinary innovation around the world in the coming years. That’s a big task and they’re up for the challenge.

Want a peak into what flavors are going to be hot in 2013? If you’re anything like me and don’t like surprises then you do. Here they are the 5 Trends of Global Flavor for 2013:

  • No Apologies Necessary – enjoying a gratifying escape from the everyday through the use of bold and lavish flavors.
  • Personally Handcrafted – a very personal and unique way of expressing ourselves through food.
  • Empowered Eating – learning how to eat healthfully and balanced in a way that suits ourselves, using spices to enhance flavors to keep ourselves satisfied.
  • Hidden Potential – discovering ways to use up every last bit of ingredients.
  • Global My Way – an adventurous and nontraditional approach of combining ethnic cuisines to new flavors.

I am really excited about each and every one of these trends. I love the No Apologies Necessary for it’s use of big and bold flavors. Personally Handcrafted, obvious I am a feeder and this speaks to me. Empowered Eating: we could all use a little more balance. Hidden Potential: This is fantastic, you know how much I hate to waste food and Global My Way speaks to the rebel in me.

Which trends grab your attention?


Disclaimer:This post is sponsored by McCormick. Opinions are my own. Always have been. Always will be.

Recipe inspired and adapted from McCormick

Mussels with Hazelnut Gremolata

Total Time 0:00


  • 4 slices bacon - diced
  • 1 tablespoon olive oil
  • 1/2 cup thinly sliced shallots
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons McCormick® Paprika
  • 2 McCormick® Bay Leaves
  • 1 cup chicken stock
  • 1/2 cup dry white wine
  • 1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
  • 1 pound mussels, scrubbed
  • 14.5 ounces artichokes - drained, halved
  • 1/3 cup finely chopped hazelnuts
  • 1/3 cup finely chopped fresh parsley
  • zest 1 lemon
  • 1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
  • 1/4 teaspoon McCormick® Ground Black Pepper


  1. Heat oil in large deep skillet on medium heat. Add bacon. Cook until crisp. Remove from pan an transfer to a plate lined with paper towels. Set Aside.
  2. Discard all but 1 tablespoon of remaining bacon grease. Add: 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.
  3. Stir in mussels and artichoke hearts. Cover. Cook approximately 8 minutes or until mussels open and artichokes are tender-crisp. (Discard any mussels that do not open.) Remove bay leaves before serving.
  4. While mussels are cooking: To small bowl add hazelnuts, parsley, lemon zest. Season with salt/pepper. Mix well. Set aside.
  5. Ladle mussels and broth into soup bowls. Sprinkle with hazelnut gremolata and bacon


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  1. 1


    I am not a very good cook, but I really enjoy getting in the kitchen – it is my happy place too! I find as I get older, I am learning more and more about cooking and what I like and what I struggle with. For some reason, desert just isn’t for me! I LOVE eating it, but can’t make it 🙂

  2. 2

    This looks scrumptious, Paula!

  3. 3

    Looks so good! Perfect for the holidays!

  4. 4

    This program sounds so cool. I’m a big fan of McCormick so I can’t wait to see more. These mussels sound fab too!

  5. 5

    I love new trends, it speaks to me in a friendly (non intimidating) way…

  6. 6

    Just beautiful! And the global flavor trends are really intriguing.

  7. 7

    I love trends forecasts, especially food related ones! Your mussels look FABULOUS!!!

  8. 8

    Oooh, yummy. Those mussels are making my mouth water.

  9. 9

    These look gorgeous, Paula!! And I love McCormick!

  10. 10

    Completely gorgeous!

  11. 11

    I feel the same way about the kitchen Paula, love my “office” 🙂

    I’m excited to see how this forecast takes off…I love good bold flavors, and these mussels look and sound amazing! Mmmm, perfect for Christmas Eve 🙂

  12. 12

    Paula this looks great! I love mussels and I’m sold on this combination hazelnut/fish. I would make it without the chicken stock, though. It’s a fish dish and I would keep it plain.


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