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Mussels Stewed with Apple & Fennel

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  40 Minutes
  2 servings
Apples and fennel pair beautifully in this dish.
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)

Tip: To debeard a mussel: Hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.
Mussels Stewed with Apple & Fennel Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   2 servings
Calories: 310
Fat. Total: 9g
Protein: 23g
Carbohydrates, Total: 29g
Fat, Saturated: 1g
Fiber: 6g
Cholesterol: 48mg
Sodium: 494mg
% Cal. from Fat: 26%
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