Follow these steps for perfect results
unsalted butter
melted
leek
thinly sliced
fresh thyme leaves
chopped
fresh tarragon
chopped
organic vegetable broth
heavy cream
fresh shelled green peas
mussels
scrubbed and debearded
fresh mint
chopped
freshly ground black pepper
Melt butter in a large saucepan over medium heat.
Add leek, thyme, and tarragon to pan.
Cook for 4 minutes, or until leek is tender, stirring frequently.
Add vegetable broth and heavy cream.
Bring to a simmer.
Add peas and mussels, stir well.
Reduce heat to medium-low.
Cover and cook for 7 minutes, or until mussels open.
Remove from heat.
Discard any unopened shells.
Sprinkle evenly with fresh mint and black pepper.
Expert advice for the best results
Ensure mussels are tightly closed before cooking.
Soak mussels in cold water for 20 minutes before cooking to remove any sand.
Serve immediately after cooking.
Add a splash of white wine for extra flavor
Everything you need to know before you start
10 minutes
Can prep ingredients ahead of time.
Serve in a bowl, garnished with extra mint sprigs.
Serve with crusty bread for dipping.
Serve alongside a fresh green salad.
Such as Sauvignon Blanc
Discover the story behind this recipe
Common seafood dish in coastal regions.
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