Mussels with Peas and Mint

Photo: Brian Woodcock; Styling: Cindy Barr

Farmed mussels are a sustainable choice. If you can't find fresh peas, use frozen.

Yield: Serves 4 (serving size: 12 mussels and about 1/3 cup broth)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 228
  • Fat: 11.4g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.2g
  • Protein: 17g
  • Carbohydrate: 14.2g
  • Fiber: 2.4g
  • Cholesterol: 62mg
  • Iron: 5.9mg
  • Sodium: 459mg
  • Calcium: 71mg

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

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mussels with Peas and Mint Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy