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.
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.
- 1 tablespoon unsalted butter
- 1 cup thinly sliced leek (about 1 large)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh tarragon
- ¾ cup organic vegetable broth
- ¼ cup heavy cream
- 1 cup fresh shelled green peas
- 48 mussels (about 2 pounds), scrubbed and debearded
- 2 tablespoons chopped fresh mint
- ¼ teaspoon freshly ground black pepper
- 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.