Mussels in Green-Apple Broth

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup minced shallots
• 1 Granny Smith apple, cored and diced
• 1 teaspoon grated lemon zest
• 3 sprigs fresh thyme
• Freshly ground white pepper
• 2 cups dry white wine
• 3 pounds mussels, scrubbed, debearded
• 1 tablespoon unsalted butter
• 1 tablespoon minced flat-leaf parsley leaves

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    26 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 5 milligrams cholesterol; 52 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 appetizer or 3 to 4 main course servings

Preparation

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.
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.
3. Stir butter and parsley into broth and bring back to a simmer. Spoon mussels into soup plates, ladle hot broth over and serve.

45 minutes