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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.

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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