Mussels Stewed with Apple and Fennel

1. Heat oil in a large saucepan over medium heat.
2. Add apple, fennel and onion. Cook, stirring frequently, until softened, 6 to 8 minutes.
3. Stir in thyme, sage and nutmeg. Cook, stirring, until fragrant, about 30 seconds.
4. Pour in broth and vermouth (or wine), stirring to scrape up any browned bits. Bring to a simmer.
5. 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