Steamed Mussels with Hazelnut Gremolata are an explosion of flavor in one dish.
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.
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.
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:
- Scallops Coquilles St. Jacques
- Seared Scallops with Creamy Bacon Vinaigrette
- Seared Sea Scallops in Saffron Sauce
- Mussels with Tomato and White Wine
We would love to see them!
Recipe inspired and adapted from McCormick
- 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
- 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.
- 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.
- 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.
- While mussels are cooking: To small bowl add hazelnuts, parsley, lemon zest. Season with salt/pepper. Mix well. Set aside.
- Ladle mussels and broth into soup bowls. Sprinkle with hazelnut gremolata and bacon