Peas with Mint (Irish)

Peas are mentioned in documents in Ireland as early as the mid-fourteenth century. The famous preparation of "mushy peas" is traditionally made with a variety of dried field peas. Fresh Irish peas right out of the garden, which should never be cooked until they're mushy, are often served with mint, with which peas have a natural affinity.

1 tsp. sugar
2 sprigs fresh mint
1 Tbsp. fresh mint, minced
3 cups fresh peas, shelled (~ 3 lb/1.5 kg peas in pods)
sea salt
2 Tbsp. butter

Combine the sugar, mint sprigs, peas, and salt to taste in a medium saucepan and add cold water to just cover. Bring to a boil over high heat, then reduce the heat to low and simmer for 4-5 minutes, or until the peas are just cooked.

Drain the peas, return them to the pan, and stir in butter and minced mint leaves. Adjust the seasoning if necessary.

Makes 6 servings.