You are here: Home » Recipes » Mussels with Brandy, Apples, and Sage Mussels with Brandy, Apples, and Sage Kitchen Tested Yield 6 servings Prep 10 mins Cook 20 mins Fancy enough for company, easy enough for family. PrintEmail 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. Ingredients 4 tablespoons (1/2 stick) unsalted butter1 large leek, white and pale green parts only, halved, washed carefully of any sand, and thinly sliced4 celery stalks, thinly sliced2 large tart apples, such as Granny Smith, Northern Spy, or Pippin, peeled, cored, and thinly sliced1 1/2 tablespoons chopped fresh sage leaves1/2 teaspoon grated nutmeg1/2 teaspoon freshly ground black pepper1/4 teaspoon salt1 cup canned clam juice1/2 cup brandy4 pounds mussels, cleaned and debearded Instructions 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.