Mussels Stewed with Apple and Fennel Recipe

Mussels Stewed with Apple and Fennel Recipe

  • 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
  • 1 teaspoon minced fresh sage
  • 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.
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