Mussels Stewed with Apple & Fennel

From EatingWell: February/March 2006 — Subscribe Now!

Apples and fennel pair beautifully in this dish.

Mussels Stewed with Apple & Fennel Recipe

2 servings

Active Time: 35 minutes

Total Time: 40 minutes

Nutrition Profile

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

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.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin C (50% daily value), Iron (40% dv), Folate (25% dv), Potassium (24% dv).

1 Carbohydrate Serving

Exchanges: 1 fruit, 2.5 vegetable, 3 lean meat