Apples and fennel pair beautifully in this dish.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

310 calories; protein 22.6g 45% DV; carbohydrates 29.2g 9% DV; dietary fiber 6.1g 24% DV; sugars 14.5g; fat 8.7g 13% DV; saturated fat 1.2g 6% DV; cholesterol 47.6mg 16% DV; vitamin a iu 1438.9IU 29% DV; vitamin c 33.3mg 56% DV; folate 103.2mcg 26% DV; calcium 102.9mg 10% DV; iron 6.9mg 39% DV; magnesium 59.8mg 21% DV; potassium 854.3mg 24% DV; sodium 539mg 22% DV; thiamin 0.3mg 31% DV.