Mussels with Peas and Mint

Mussels With Peas And Mint Recipe

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Lynette !


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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10 Min
15 Min
Stove Top


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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
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


  • 1Melt 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.
  • 2Add 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.
  • 3Remove from heat; discard any unopened shells. Sprinkle evenly with mint and pepper.

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About Mussels with Peas and Mint

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #mussels, #shellfish

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