Mussel Pot Pie Delight: A Seafood Classic Reimagined
A comforting and creamy pot pie filled with fresh mussels and vegetables, topped with a flaky crust.
Ingredients
- 2 cups fresh mussels thoroughly cleaned and debearded
- 1 cup potatoes diced into small cubes
- 1 cup carrots peeled and diced
- ½ cup green peas fresh or frozen
- ½ cup onion finely chopped
- 2 cloves garlic minced
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon unsalted butter
- 1 piece pre-made pie crust store-bought or homemade
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Melt the butter in a large pot over medium heat, then add onions and garlic, sautéing until translucent.
- Add diced potatoes and carrots, cooking for about 5 minutes until they soften.
- Pour in vegetable broth and bring to a gentle simmer, then add cleaned mussels and cover the pot.
- Cook for about 5 minutes until mussels open, then stir in peas, heavy cream, thyme, salt, and pepper.
- Transfer the mixture to a pie dish and cover with pie crust, sealing the edges.
- Cut slits in the top of the crust to allow steam to escape.
- Bake for 25-30 minutes until the crust is golden brown.
- Let cool for a few minutes before serving.
- Garnish with fresh thyme leaves before serving.
Notes
Serve hot with a side salad or crusty bread for a complete meal.