Apples and fennel pair beautifully in this dish.
walnut oil, or canola oil
tart green apple, such as Granny Smith, cored and thinly sliced
fennel, quartered, cored and thinly sliced
small onion, thinly sliced
fresh thyme, or 1/2 teaspoon dried
minced fresh sage, or 1/4 teaspoon dried
vegetable broth, or chicken broth
dry vermouth, or dry white wine
mussels, scrubbed and debearded (see Note)
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.
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