This tasty mussel and apple dish is highlighted with lemon zest, fresh thyme and a dash of white pepper.
Cook Time: 45 minutes
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
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.
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.
Stir butter and parsley into broth and bring back to a simmer. Spoon mussels into soup plates, ladle hot broth over and serve.