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bell' alimento

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Mussels with Hazelnut Gremolata

By Paula |

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Steamed Mussels with Hazelnut Gremolata are an explosion of flavor in one dish. 

Mussels in black skillet with gremolata, lemon slice and spoon.

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 messy bun, radio blaring I feel most creative. Good thing my office attire is casual. I think what excites me most about cooking are flavor pairings. That moment when you find unconventional flavors that wouldn’t typically be put together and yet you do and it works. Sweet sweet victory. These steamed mussels with gremolata are one of those moments. Unexpectedly delicious and yet deceptively easy to make.mussels in black skillet with fork. Bread in front.

How to clean mussels? 

Place mussels in a bowl in the sink and run cold water over them. Allow them to soak. Then one by one, using your hands or a clean scrubbing brush, rub off any remaining debris that could be on the shell. 

 

What is the beard of a mussel?  
 

The beard of a mussel are the filaments on the outside of the shell that the mussel uses to secure itself to hard surfaces. These need to be removed prior to cooking. Take the threads and firmly pull them off. A paper towel can help make this process easier. This is referred to as de-bearding. 

mussels in black skillet with fork.

What is gremolata? 

 

Gremolata or gremolada is a bright and fresh green sauce that is made of chopped fresh parsley, lemon zest, and garlic.

MORE DELICIOUS SEAFOOD TO TRY

If you’re feeling inspired by this mussels with gremolata recipe, you’ll love these other tasty seafood recipes:

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Recipe inspired and adapted from McCormick

Mussels with Hazelnut Gremolata

mussels in black skillet. Fresh herbs behind.

Mussels with Hazelnut Gremolata

Ingredients

  • 4 slices bacon - diced
  • 1 tablespoon olive oil
  • 1/2 cup thinly sliced shallots
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons paprika
  • 2 bay leaves
  • 1 cup chicken stock
  • 1/2 cup dry white wine
  • 1/2 teaspoon Sea Salt
  • 1 pound mussels - cleaned, debearded
  • 14.5 ounces artichokes - drained, halved
  • 1/3 cup finely chopped hazelnuts
  • 1/3 cup finely chopped fresh parsley
  • zest 1 lemon
  • 1/4 teaspoon ground Black Pepper

Instructions

  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 and discard 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
© Paula Jones
Category: Seafood

Comments

  1. snappystreet says

    Delicious!

    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 🙂

  11. Aggie says

    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. Daniela @ FoodrecipesHQ says

    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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