Mussels with Brandy, Apples, and Sage

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 20 mins

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.


4tablespoons (1/2 stick) unsalted butter
1large leek, white and pale green parts only, halved, washed carefully of any sand, and thinly sliced
4-- celery stalks, thinly sliced
2large tart apples, such as Granny Smith, Northern Spy, or Pippin, peeled, cored, and thinly sliced
1 1/2tablespoons chopped fresh sage leaves
1/2teaspoon grated nutmeg
1/2teaspoon freshly ground black pepper
1/4teaspoon salt
1cup canned clam juice
1/2cup brandy
4pounds mussels, cleaned and debearded


  1. Melt butter in Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, 3 minutes.
  2. Add apple; cook, stirring often, 2 minutes. Add sage, nutmeg, pepper, and salt; cook 30 seconds.
  3. Pour in clam juice and brandy; bring to a boil. (Should brandy flame, cover pot and set aside off heat 5 minutes.)
  4. 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.

Nutritional Info *per serving

  • Calories 690
  • Glycemic Load 3.22
  • Fat 22g
  • Saturated Fat 8g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 5g
  • Cholesterol 190mg
  • Sodium 1330mg
  • Potassium 1050mg
  • Carbohydrate 36g
  • Fiber 3g
  • Sugars 9g
  • Protein 73g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 80%
  • Calcium 15%
  • Iron 120%