Yield
Serves 4 (serving size: 12 mussels and about 1/3 cup broth)
Photo: Brian Woodcock; Styling: Cindy Barr

How to Make It

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.

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