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

EatingWell Test Kitchen
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Ingredients

Directions

  • Heat oil in a large saucepan over medium heat.

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  • 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.

Tips

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; 1.2 g saturated fat; 48 mg cholesterol; 539 mg sodium. 854 mg potassium; 29.2 g carbohydrates; 6.1 g fiber; 15 g sugar; 22.6 g protein; 1439 IU vitamin a iu; 33 mg vitamin c; 103 mcg folate; 103 mg calcium; 7 mg iron; 60 mg magnesium;