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


  • 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.

Printable Recipe Card

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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