Apples and fennel pair beautifully in this dish.Ingredients
Total Time: 40 minutes
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)
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.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 fruit
- 2 1/2 vegetable
- 3 lean meat
- Carbohydrate Servings
- Vitamin C (50% daily value)
- Iron (40% dv)
- Folate (25% dv)
- Potassium (24% dv).