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Mussels Stewed with Apple and Fennel
- Prep Time -
- Cook Time -
- Serves 2
Recipe Provided By: EatingWell.com
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1. Ingredients
- 2 teaspoons walnut oil or canola oil
- 1 tart green apple, such as Granny Smith, cored and thinly sliced
- 1 small bulb fennel, quartered, cored and thinly sliced
- 1 small onion, thinly sliced
- 2 teaspoons fresh thyme
- 1 teaspoon minced fresh sage
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable broth or chicken broth
- 1/4 cup dry vermouth or dry white wine
- 2 pounds mussels, scrubbed and debearded (see Note)
Nutrition Info
Per Serving
- Calories: 239 kcal
- Carbohydrates: 24 g
- Dietary Fiber: 4 g
- Fat: 6 g
- Protein: 15 g
- Sugars: 15 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat oil in a large saucepan over medium heat.
- Add apple, fennel and onion. Cook, stirring frequently, until softened, 6 to 8 minutes.
- Stir in thyme, sage and nutmeg. Cook, stirring, until fragrant, about 30 seconds.
- Pour in broth and vermouth (or wine), stirring to scrape up any browned bits. Bring to a simmer.
- Add mussels and stir to combine. Return to a simmer. Cover, reduce heat and simmer until the mussels open, 6 to 8 minutes. Stir; discard any unopened mussels before serving.
Yield: 2 servings
3. Still Hungry?
Apples and fennel pair beautifully in this dish.
Notes:
Tip
To debeard a mussel: Hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.
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