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Mussels Stewed with Apple & Fennel

From: EatingWell

Apples and fennel pair beautifully in this dish.

Servings: 2 servings
Prep: 35 mins
Total: 40 mins
Rated : Not yet rated
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)
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.
Note: To debeard a mussel: Hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.
Nutrition Facts
Calories 310, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 48 mg, Sodium 494 mg, Carbohydrate 29 g, Fiber 6 g, Protein 23 g, Potassium 770 mg. Daily Values: Vitamin C 50%, Iron 40%. Exchanges: Fruit 1,Vegetable 2.5,Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet

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