- 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)
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.
- Serving: Per serving
- Calories: 310
- Carbohydrates: 29g
- Fat: 9g
- Protein: 23g
- Dietary Fiber: 6g
- Saturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 48mg
- Potassium: 770mg
- Sodium: 494mg
- Exchanges: 1 fruit, 2.5 vegetable, 3 lean meat
- Carbohydrate Servings: 1