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.