Mussels and Petite Peas Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Fish and Seafood · Salads

Mussels and Petite Peas

From Dorothy McNett's recipes at Serve as a vegetable or side dish. ALSO very delicious served with fresh cooked mussels on the half shell. Use oysters if desired! Either makes a wonderful taste and presentation.

1 can smoked mussels or oysters
2 tablespoons butter or extra virgin olive oil
salt and pepper as desired
1 cup petite peas

In fry pan or saute pan, heat the oil. Stir in the ready to go smoked mussels or oysters and heat gently, adding the seasonings and peas. Cook just 1-2 minutes until the peas are done. If also using freshly steamed mussels, simply bring some water to a boil in a pan. Drop in the mussels and reduce heat to a low simmer. Cook several minutes, removing each one as they pop open. Place on a nice plate and serve with the peas and smoked mussels.

Recipe created 2005-02-15.

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