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Mussels with Peas and Mint

Photo: Brian Woodcock; Styling: Cindy Barr
Yield Serves 4 (serving size: 12 mussels and about 1/3 cup broth)
Farmed mussels are a sustainable choice. If you can't find fresh peas, use frozen.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.