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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 analysis per serving
22 grams carbs; 69 milligrams cholesterol; 365 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 3 grams fiber; 657 milligrams sodium; 28 grams protein; 6 grams sugar
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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