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    Mussels Stewed With Apple & Fennel

    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)


    Step 1
    Heat oil in a large saucepan over medium heat.
    Step 2
    Add apple, fennel and onion. Cook, stirring frequently, until softened, 6 to 8 minutes.
    Step 3
    Stir in thyme, sage and nutmeg. Cook, stirring, until fragrant, about 30 seconds.
    Step 4
    Pour in broth and vermouth (or wine), stirring to scrape up any browned bits. Bring to a simmer.
    Step 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.

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