Fennel & Apple PEI Mussels
Number of Servings: 4-6
5 lbs (2.25 kg) PEI mussels
1 tbsp (15 mL) vegetable oil
1 fennel bulb, fronds removed and thinly sliced
1 apple, cut into 1/8s then thinly sliced
1/2 cup (125 mL) apple sauce
1/4 cup (60 mL) water
2 tbsp (30 mL) fresh thyme, minced (optional)
- Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- In a large pot, heat the vegetable oil over medium heat. Fry the fennel and apple until softened, 2 to 3 minutes. Stir in the apple sauce and water.
- Add the mussels, stir to coat and cover with a lid. Turn the heat to medium-high and cook until steam pours out from under the lid and the shells are open, 6 to 8 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
- Stir in fresh thyme (if using) and serve. Makes a great brunch meal served with a baguette and side salad.