Apples and fennel pair beautifully in this dish. Source: EatingWell Magazine, February/March 2006

EatingWell Test Kitchen



  • 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; 8.7 g total fat; 48 mg cholesterol; 539 mg sodium. 29.2 g carbohydrates; 22.6 g protein; Full Nutrition