Mustard Free Buttered Peas
Simple sides can be the hardest to get right, but this one nails it — sweet peas tossed in melted butter with softened shallot, a squeeze of lemon, and optional fresh mint for a finish that feels genuinely special. The technique is straightforward: boil, drain, then let the butter and shallot do the heavy lifting in the same pan. For anyone navigating a mustard sensitivity, this kind of dish is a relief because every ingredient is exactly what it says it is — no spice blends, no hidden condiments, no sauces that sneak in unexpected flavors. The lemon juice adds just enough brightness to keep things lively without overpowering the natural sweetness of the peas. Torn mint leaves take it somewhere almost restaurant-worthy if you have them on hand, though the dish holds its own without them. It pairs beautifully with roasted chicken, grilled fish, or really anything that needs a vibrant, buttery side on the plate.
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Learn more →Ingredients
4 servings
- 3 cups frozen peas
- 2 tbsp unsalted butter
- 1 small shallot, finely minced
- ¼ tsp kosher salt, plus more to taste
- ⅛ tsp black pepper
- 1 tsp fresh lemon juice
- 2 tbsp fresh mint leaves, roughly torn (optional)
Instructions
- 1
Bring a medium saucepan of salted water to a boil over high heat. Add the frozen peas and cook for 2 minutes, until bright green and just tender.
- 2
Drain the peas through a colander and return the empty saucepan to the stove over medium-low heat.
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