I’ve been dreaming about Mushy Peas ever since we came back from Ireland. Finally had a chance to make them last night, when our friends hosted a wonderful dinner with the Ireland trip gang.

Fresh mint really makes this dish something special and unbelievably (January in Nebraska?) I still had some growing. These very bright green Mushy Peas were surprisingly delicious and definitely worth making again.

Ingredients

1 Tbsp Olive Oil
1 24 oz bag frozen peas (not petite or baby – you want full-size peas)
1 bunch of scallions, greens and white parts, chopped into 1″ sections
1 shallot, roughly chopped
big handful of mint leaves
1 ½ tsp kosher salt
½ tsp black pepper
3/4 stick butter, cut into chunks (can use vegan butter, too)

Heat olive oil in a large frying pan, and add scallions and shallots. Sautee for a couple of minutes and then add everything else except the butter. Stir well, cover and let cook over low heat for 5 minutes, shaking occasionally.

When you can see that the peas and scallions look softened and the mint leaves are wilted, remove from heat and transfer to a medium bowl. Use an immersion blender and buzz everything until it’s fairly smooth. (You can also use a food processor.)

Add the butter and stir until it’s completely melted. A little pat of butter makes a nice garnish! These also reheat nicely in the microwave.