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mussels with peas and mint

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

I was surprised when I found my son really enjoys mussels! If you can't find fresh peas, use frozen, not canned.

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yield 410 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For mussels with peas and mint

  • 1 Tbsp
    unsalted butter
  • 1 c
    thinly sliced leek (about 1 large)
  • 1 Tbsp
    fresh thyme leaves
  • 1 Tbsp
    fresh tarragon, chopped
  • 3/4 c
    vegetable broth
  • 1/4 c
    heavy cream
  • 1 c
    fresh shelled green peas
  • 48
    mussels, scrubbed and debearded (about 2 pounds)
  • 2 Tbsp
    fresh mint, chopped
  • 1/4 tsp
    freshly ground black pepper

How To Make mussels with peas and mint

  • 1
    Melt butter in a large saucepan over medium heat. Add leek, thyme, and tarragon to the pan; cook 4 minutes or until the leek is tender, stirring frequently.
  • 2
    Add the broth and cream; bring to a simmer. Add peas and mussels; stir well. Reduce heat to medium-low; cover and cook 7 minutes or until the mussels open.
  • 3
    Remove from heat; discard any unopened shells. Sprinkle evenly with mint and pepper.
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