Mussels with Brandy, Apples, and Sage
- Yield 6 servings
- Prep 10 mins
- Cook 20 mins
Fancy enough for company, easy enough for family.
A sophisticated yet quick and easy stew, this dish is made for a chilly, autumn evening. Or consider it a first course for any dinner party, even your Thanksgiving meal. Because the sage doesn't not cook very long, use only fresh, not dried.
- 4 tablespoons (1/2 stick) unsalted butter
- 1 large leek, white and pale green parts only, halved, washed carefully of any sand, and thinly sliced
- 4 celery stalks, thinly sliced
- 2 large tart apples, such as Granny Smith, Northern Spy, or Pippin, peeled, cored, and thinly sliced
- 1 1/2 tablespoons chopped fresh sage leaves
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 cup canned clam juice
- 1/2 cup brandy
- 4 pounds mussels, cleaned and debearded
- Melt butter in Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, 3 minutes.
- Add apple; cook, stirring often, 2 minutes. Add sage, nutmeg, pepper, and salt; cook 30 seconds.
- Pour in clam juice and brandy; bring to a boil. (Should brandy flame, cover pot and set aside off heat 5 minutes.)
- Stir in mussels. Cover, reduce heat, and simmer until opened, about 8 minutes. Discard any mussels that do not open.
Recipe by Bruce Weinstein and Mark Scarbrough.