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
It makes our day when you recreate any of our recipes. If you do, please consider leaving a star rating on this recipe, take a photo and TAG me on Instagram with #bellalimento.
We would love to see them!
Recipe inspired and adapted from McCormick
Mussels with Hazelnut Gremolata
Mussels with Hazelnut Gremolata
- 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
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 🙂
Robyn Stone | Add a Pinch says
This looks scrumptious, Paula!
Looks so good! Perfect for the holidays!
Cassie | Bake Your Day says
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!
Marina@Picnic at Marina says
I love new trends, it speaks to me in a friendly (non intimidating) way…
Tara @ Unsophisticook says
Just beautiful! And the global flavor trends are really intriguing.
Brenda @ a farmgirl's dabbles says
I love trends forecasts, especially food related ones! Your mussels look FABULOUS!!!
Sarah W. Caron (Sarah's Cucina Bella) says
Oooh, yummy. Those mussels are making my mouth water.
These look gorgeous, Paula!! And I love McCormick!
Miss @Miss in the Kitchen 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 🙂
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.