Photo: Brian Woodcock; Styling: Cindy Barr
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.

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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Ratings & Reviews

seaside725's Review

November 04, 2014
Great tasting dish. Easy and quick to make. I will put this dish in my Lenten rotation.

Shannaa's Review

July 14, 2013

catscooking's Review

April 08, 2013
Wonderful flavor in the broth, especially enhanced with the mint -- a surprise, as I would not have thought to put the two together. Quick, easy, a great dinner treat for us.