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
fresh thyme, or 1/2 teaspoon dried
minced fresh sage, or 1/4 teaspoon dried
vegetable broth, or chicken broth
dry vermouth, or dry white wine
mussels, scrubbed and debearded (see Note)
- 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.
Note: To debeard a mussel: Hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.
© Meredith Corporation. All rights reserved. Used with permission.
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