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

EatingWell Test Kitchen


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; total fat 8.7g 13% DV; saturated fat 1.2g; cholesterol 48mg 16% DV; sodium 539mg 22% DV; potassium 854mg 24% DV; carbohydrates 29.2g 9% DV; fiber 6.1g 24% DV; sugar 15g; protein 22.6g 45% DV; exchange other carbs 2; vitamin a iu 1439IU; vitamin c 33mg; folate 103mcg; calcium 103mg; iron 7mg; magnesium 60mg; thiaminmg.