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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