Mussels Stewed With Apple Fennel
Ingredients
- 1/4 teaspoon ground nutmeg
- 2 teaspoons fresh thyme, or 1/2 teaspoon dried
- 1 small bulb fennel, quartered, cored and thinly sliced
- 2 pounds mussels, scrubbed and debearded (see Note)
- 1 small onion, thinly sliced
- 1 tart green apple, such as Granny Smith, cored and thinly sliced
- 1/2 cup vegetable broth, or chicken broth
- 1 teaspoon minced fresh sage, or 1/4 teaspoon dried
- 1/4 cup dry vermouth, or dry white wine
- 2 teaspoons walnut oil, or canola oil
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