Mussels Stewed with Apple & Fennel

Mussels Stewed with Apple & Fennel

Apples and fennel pair beautifully in this dish.

From EatingWell: February/March 2006
Yield: 2 servings
Active Time: 35
Total Time: 40


  1. 2 teaspoons walnut oil, or canola oil
  2. 1 tart green apple, such as Granny Smith, cored and thinly sliced
  3. 1 small bulb fennel, quartered, cored and thinly sliced
  4. 1 small onion, thinly sliced
  5. 2 teaspoons fresh thyme, or 1/2 teaspoon dried
  6. 1 teaspoon minced fresh sage, or 1/4 teaspoon dried
  7. 1/4 teaspoon ground nutmeg
  8. 1/2 cup vegetable broth, or chicken broth
  9. 1/4 cup dry vermouth, or dry white wine
  10. 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.

Tips & Notes

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


Nutrition Per Serving: 310 calories; 9 g fat (1 g sat, 2 g mono); 48 mg cholesterol; 29 g carbohydrates; 23 g protein; 6 g fiber; 494 mg sodium; 770 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Iron (40% dv), Folate (25% dv), Potassium (24% dv).

1 Carbohydrate Serving

Exchanges: 1 fruit, 2.5 vegetable, 3 lean meat