Mussels Stewed with Apple & Fennel
Apples and fennel pair beautifully in this dish.
Ingredients
-
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.
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.
Tip:
Note: To debeard a mussel: Hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.
Nutrition information
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
Add Your Review
Recommended Recipe:
Tuscan Chicken and Artichokes
Place the chicken, vegetables, and seasoning into the slow cooker. Serve this healthy dinner with whole grain couscous.
See RecipeMore Great Recipe Ideas from EatingWell
