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Photo: Brian Woodcock; Styling: Cindy Barr Photo by: Photo: Brian Woodcock; Styling: Cindy Barr

Mussels with Peas and Mint

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

Cooking Light APRIL 2013

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


  • 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.

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

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Mussels with Peas and Mint Recipe