Ingredients

• 1 T butter
• 1 C leek, thin slice
• 1 T thyme leaves
• 1 T tarragon, chooped
• 3/4 C vegetable broth
• 1/4 C heavy cream
• 1 C fresh peas
• 2 lbs mussels
• 2 T mint, chopped

Instructions

1. Sauté the leeks, thyme and tarragon in butter until tender. Add the broth and cream, bring to a simmer.
2. Add the peas and mussels, cover and cook until the mussels open.
3. Plate, dress with the broth and mint, and serve hot.

Source: Cooking Light, April 2013

Contributed by: Skip