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Add a photoMussels make an easy and inexpensive meal. For the sweetest mussels, look for smaller ones and ask your fishmonger for the farm-raised variety.
Do not debeard them until just before cooking, or the mussels will die. Remember to discard any mussels that remain open when tapped before cooking, and all that don't open when steamed.
Ingredients
- 3 Tbsp. Unsalted Butter
- 1 Large Onion, Cut Into Wedges
- 1/2 Cup Celery, Sliced Diagonally
- 2 Large Granny Smith Apples, Peeled, Cored & Sliced Thin
- 2 Tbsp. Fresh Sage, Chopped
- 1/2 Tsp. Ground Nutmeg
- 1/2 Tsp. Salt
- 1/2 Tsp. Coarsely Ground Black Pepper
- 1/2 Cup Brandy
- 1/2 Cup Reduced-Sodium Vegetable Broth
- 2 Lbs. Mussels, Scrubbed & Beards Removed
Directions
- In large saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring constantly. Add celery and apples; cook 2 minutes or until apples begin to soften. Add sage, nutmeg, salt and pepper; stir well.
- Increase heat to high. Add brandy; bring to a boil, being careful to stand back in case of brandy flames. Stir in broth; return to a boil. Stir in mussels; return liquid to a boil. Reduce heat to medium; cover. Cook 5 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 6 servings | |
| Calories 273 | |
| Calories from Fat 84 | 31% |
| Total Fat 9.45g | 12% |
| Saturated Fat 4.43g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 713mg | 30% |
| Potassium 620mg | 18% |
| Total Carbs 18.01g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 8.28g | 6% |
| Protein 18.63g | 30% |
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