Mussels with Peas and Mint

Mussels with Peas and Mint

I’m excited to be able to share this mussels dish with you, but as far as the rest of the week goes, it may get a little funky up in here. My camera broke last week which really threw a wrench into my blog planning. I’m a resourceful gal so I’ll figure something out, but I just thought that I should give you a fair warning in case things get really crazy.

Mussels may seem like something you would only eat for a special occasion, but these were very simple to make, and not terribly expensive. I made them randomly on a Sunday, and they were actually a nice, light way to end my weekend. I think we’ll be seeing more of them around these parts.

Mussels with Peas and Mint

When I saw this recipe in Cooking Light, the universe aligned. I have a mint plant that is ginormous and recently got some beautiful spring peas in my Melissa’s Produce box, so I knew instantly that I would use them in conjunction with these mussels. The end result was totally delicious.

Mussels with Peas and Mint

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

Instructions

  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.
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Mussels with Peas and Mint

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