Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light April 2013

Gallery

Brian Woodcock; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

228 calories; fat 11.4g; saturated fat 5.8g; mono fat 3g; poly fat 1.2g; protein 17g; carbohydrates 14.2g; fiber 2.4g; cholesterol 62mg; iron 5.9mg; sodium 459mg; calcium 71mg.
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