Mussels Stewed with Apple & Fennel

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Apples and fennel pair beautifully in this dish.

Mussels Stewed with Apple & Fennel
photographer: Ken Burris
Nutritionist Tested & Approved
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)

Directions
  1. 2 servings

  2. Heat oil in a large saucepan over medium heat.

  3. Add apple, fennel and onion. Cook, stirring frequently, until softened, 6 to 8 minutes.

  4. Stir in thyme, sage and nutmeg. Cook, stirring, until fragrant, about 30 seconds.

  5. Pour in broth and vermouth (or wine), stirring to scrape up any browned bits. Bring to a simmer.

  6. 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.


Nutritional Facts

Servings
2
Per serving
Calories
312
Carbohydrates
29g
Fat
9g
Saturated Fat
1g
Monounsaturated Fat
2g
Protein
23g
Cholesterol
48mg
Dietary Fiber
6g
Potassium
854mg
Sodium
494mg
Added Sugars
0g
Exchanges
1 fruit
2 1/2 vegetable
3 lean meat
Carbohydrate Servings
1
Vitamin C (50% daily value)
Iron (40% dv)
Folate (25% dv)
Potassium (24% dv).

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