Ingredients

• 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)

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Cooking Directions

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.