Mussels with Peas and Mint

Mussels with Peas and Mint Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
Farmed mussels are a sustainable choice. If you can't find fresh peas, use frozen.


Serves 4 (serving size: 12 mussels and about 1/3 cup broth)

Recipe from

Cooking Light

Nutritional Information

Calories 228
Fat 11.4 g
Satfat 5.8 g
Monofat 3 g
Polyfat 1.2 g
Protein 17 g
Carbohydrate 14.2 g
Fiber 2.4 g
Cholesterol 62 mg
Iron 5.9 mg
Sodium 459 mg
Calcium 71 mg


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


1. Melt butter in a large saucepan over medium heat. Add leek, thyme, and tarragon to pan; cook 4 minutes or until leek is tender, stirring frequently. Add 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 mussels open. Remove from heat; discard any unopened shells. Sprinkle evenly with mint and pepper.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

April 2013
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