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Mussels Stewed with Apple & Fennel

Mussels Stewed with Apple & Fennel

Nutrition Facts
  • cal. (kcal) 310
Mussels Stewed with Apple & Fennel
  • Makes: 2 servings
  • Prep: 35 mins
  • Start to Finish: 40 mins
  • Carb Grams Per Serving: 29

Ingredients

  • 2 teaspoons walnut oil, or canola oil
  • 1 tart green apple, such as Granny Smith, cored and thinly sliced
  • 1 bulb 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)

Directions

  1. Heat oil in a large saucepan over medium heat.
  2. Add apple, fennel and onion. Cook, stirring frequently, until softened, 6 to 8 minutes.
  3. Stir in thyme, sage and nutmeg. Cook, stirring, until fragrant, about 30 seconds.
  4. Pour in broth and vermouth (or wine), stirring to scrape up any browned bits. Bring to a simmer.
  5. 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.
  6. Tip: Note: To debeard a mussel: Hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.

Nutrition Information

Servings Per Recipe: 2
PER SERVING: 310 cal., 9 g total fat (1 g sat. fat), 48 mg chol., 494 mg sodium, 29 g carb. (6 g fiber), 23 g pro.

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