Mussels Stewed with Apple & Fennel

http://www.eatingwell.com/recipes/mussels_stewed_with_apple_fennel.html

From EatingWell:  February/March 2006

Apples and fennel pair beautifully in this dish.

2 servings | Active Time: 35 minutes | Total Time: 40 minutes

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, or 1/2 teaspoon dried
• 1 teaspoon minced fresh sage, or 1/4 teaspoon dried
• 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)

Preparation

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.

Nutrition

Per serving : 310 Calories; 9 g Fat; 1 g Sat; 2 g Mono; 48 mg Cholesterol; 29 g Carbohydrates; 23 g Protein; 6 g Fiber; 494 mg Sodium; 770 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 2.5 vegetable, 3 lean meat

Tips & Notes

• Note: To debeard a mussel: Hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.