mussels with peas and mint

Name: Mussels with Peas and Mint
Prep time: 10 min
Cook time: 15 min
Yield: 410
Cuisine: American
Ingredients: 1 tablespoon(s) unsalted butter; 1 cup(s) thinly sliced leek (about 1 large); 1 tablespoon(s) fresh thyme leaves; 1 tablespoon(s) fresh tarragon, chopped; 3/4 cup(s) vegetable broth; 1/4 cup(s) heavy cream; 1 cup(s) fresh shelled green peas; 48 - mussels, scrubbed and debearded (about 2 pounds); 2 tablespoon(s) fresh mint, chopped; 1/4 teaspoon(s) freshly ground black pepper

2 Pinches

Lynette C

Gulf Breeze, FL

Updated on Jan 20, 2016

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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prep time 10 Min

cook time 15 Min

method Stove Top

yield 410 serving(s)

Ingredients

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

How To Make mussels with peas and mint

Step 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.

Step 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.
Step 3

Remove from heat; discard any unopened shells. Sprinkle evenly with mint and pepper.
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