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Mussels in Green-Apple Broth

This tasty mussel and apple dish is highlighted with lemon zest, fresh thyme and a dash of white pepper.
Yield: 4
Cook Time: 45 minutes
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
Directions
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.

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