Mussels With Peas And Mint

• 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

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.

unsalted butter, thyme, tarragon, vegetable broth, heavy cream, mussels, fresh mint, freshly ground black pepper

Taken from www.myrecipes.com/recipe/mussels-peas-mint (may not work)