Minty Mushy Peas

DSC_0625RECIPE #486, DAY #669


ORIGINAL RECIPE: “Chicken Thighs with Mushy Peas,” from April 2017 Food Network Magazine*

TIMING: 10 minutes


TOOLS: Blender and a small sauce pan with a lid

COOK TYPE: Stovetop

HEALTH: You get points for a nice, healthy side (and so bright!) with this one. Peas win.

DSC_0626EXPERIENCE: I am an Anglophile, so any chance to try a British standard that I have, I will. (Except for blood sausage. Nope.)

These surprised me by how bright and beautiful they were. They were also really good, but very minty. If you don’t like mint, these won’t do at all. (I don’t believe usual mushy peas contain mint.)

My kids were not so big on the peas or the mint. I don’t really blame them, as kids—at least in America—don’t typically like peas. Nor did they grow up with mushy peas. But for the more sophisticated palate? I though these were scrumptious and fun.

NOTES: Make without mint, if you want more standard mushy peas, but they won’t have the vibrant, spring look or taste.


  1. In a small saucepan, combine 10 ounces frozen peas, ¼ cup water, and 2 sliced cloves of garlic. Cover and turn the heat to medium-high, cooking just until peas are hot but are still bright green.
  2. Pour the whole pan of peas and water in a blender. Add 2 tablespoons unsalted butter, ½ cup fresh mint, the zest of 1 lemon, and ½ teaspoon salt. Blend until pretty smooth. Taste for seasonings and serve hot.


Serve with some sort of sausage or meat pie, or fish and chips. Or roast chicken. And mashed potatoes.

LEFTOVER IDEAS: They will re-heat fine, but you might need to add some water or milk to thin them back out. Ideally, just eat them all while “fresh.”

*Recipe changed from the original.


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