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Mussels Stewed With Apple & Fennel

Mussels Stewed With Apple & Fennel
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Apples and fennel pair beautifully in this dish.

Prep: 35 minutes | Total Time: 40 minutes
  • 2 teaspoons
    walnut oil, or canola oil
  • tart green apple, such as Granny Smith, cored and thinly sliced
  • 1 small bulb
    fennel, quartered, cored and thinly sliced
  • 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)
  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.

Nutritional Information

Makes: 2 servings
  • Calories312
  • Fat9 g
    • Saturated fat1 g
  • Cholesterol48 g
  • Carbohydrates29 g
    • Dietary fiber6 g
  • Protein23 g
  • Sodium494 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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