Mussels in Green-Apple Broth
Updated May 2, 2024
- Total Time
- 45 minutes
- Rating
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Ingredients
- 2tablespoons extra virgin olive oil
- 1cup minced shallots
- 1Granny Smith apple, cored and diced
- 1teaspoon grated lemon zest
- 3sprigs fresh thyme
- Freshly ground white pepper
- 2cups dry white wine
- 3pounds mussels, scrubbed, debearded
- 1tablespoon unsalted butter
- 1tablespoon minced flat-leaf parsley leaves
Nutritional analysis per serving (6 servings)
354 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 28 grams protein; 657 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm oil in heavy 4-quart saucepan. Add shallots and cook over low heat until soft but not brown, about 8 minutes. Stir in apple, lemon zest and thyme. Season with pepper. Add wine and bring to a simmer.
- Step 2
Add mussels, cover and cook over medium heat until they open, about 10 minutes. Use a slotted spoon to transfer mussels to a bowl, leaving broth in saucepan. Some of the apple will cling to mussels; that's fine. Cover mussels.
- Step 3
Stir butter and parsley into broth and bring back to a simmer. Spoon mussels into soup plates, ladle hot broth over and serve.
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