Mussels Stewed with Apple & Fennel

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From: EatingWell Magazine February/March 2006

Apples and fennel pair beautifully in this dish.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 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)

Preparation

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  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.
  • Note: To debeard a mussel: Hold the mussel in one hand. Firmly pull out the black fibrous “beard” from the shell.

Nutrition information

  • Per serving: 310 calories; 9 g fat(1 g sat); 6 g fiber; 29 g carbohydrates; 23 g protein; 103 mcg folate; 48 mg cholesterol; 15 g sugars; 0 g added sugars; 1439 IU vitamin A; 33 mg vitamin C; 103 mg calcium; 7 mg iron; 539 mg sodium; 854 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fruit, 2.5 vegetable, 3 lean meat

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