Heat oil in large deep pan over a medium heat. Add carrots, shallots, Garlic, Smoked Paprika and Bay Leaves, cook and stir for 1 minute or until fragrant. Stir in stock, wine and Salt. Bring to boil, stirring occasionally.
Stir in artichoke hearts, cover and cook for 5 minutes. Then add mussels, cover and cook for a further 3-4 minutes or until mussels open and artichokes are tender. (Discard any mussels that do not open.) Remove Bay Leaves before serving.
Meanwhile, for the Hazelnut Gremolata, toast hazelnuts in small pan on a medium heat for 2-3 minutes, stirring often. Transfer nuts to a small bowl, add remaining ingredients and mix well. Set aside.
To serve, ladle mussels, vegetables and broth into soup bowls. Sprinkle with Hazelnut Gremolata and serve with crusty bread, if desired.
To prepare artichokes, rinse and brush artichokes under cold water. Snap off the green outer petals until you reach the yellow-green petals. Cut off the stems, then trim the dark green outer layer from the sides of the artichoke bottom. Slice off any of the tough leaves that remain from the top with a sharp knife, then scoop out the fibrous choke with a metal spoon. If trimming artichokes ahead of time, soak them in a bowl of water with lemon juice added to prevent browning. Drain well before adding to broth mixture.