Food Recipes Side Dishes Vegetable Side Dishes Mushy Peas Be the first to rate & review! Serve this classic British pub dish with fish and chips. By Barry Tonkinson Barry Tonkinson Barry Tonkinson is a British chef and recipe developer. A former research and development chef, he has extensive food lab experience and fermentation expertise. Food & Wine's Editorial Guidelines Published on January 12, 2024 Tested by Marianne Williams Tested by Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Active Time: 10 mins Total Time: 15 mins Yield: 4 servings Chef Barry Tonkinson re-created the traditional mushy peas he ate while growing up in England with this version, which calls for frozen peas instead of dried marrowfat peas. Frequently asked questions What are mushy peas? Mushy peas are a traditional side dish in British pubs and at home, often served with fish and chips. What kind of peas do you use to make mushy peas? Traditional British mushy peas are made with dried marrowfat peas, which are peas left to dry outside in the field rather than be harvested while still young. This recipe calls for frozen peas that are easily available at any grocery store. Notes from the Food & Wine Test Kitchen We loved how well seasoned these peas are, and their beautiful color. The smooth texture of the blended peas and shallots is really appealing, along with some larger chunks of peas and mint that are pulsed in after. Ingredients 2 cups frozen peas 4 tablespoons unsalted butter 2 large shallots (2 ounces total), finely chopped 1/3 cup heavy cream 1/2 teaspoon rice wine vinegar, plus more as needed 1 teaspoon kosher salt, plus more as needed 4 mint sprigs, leaves and stems chopped Directions Heat a small pot of salted water to a boil, add peas and cook until bright green and soft, about 1 minute. Transfer peas to a bowl of iced water, stir until cool, then drain. Set aside 1/2 cup of the peas. Melt butter in a large saute pan over medium. Add shallots and cook until soft, about 4 minutes. Add peas to pan and stir to combine. Remove peas and shallots from heat and pour into a food processor. Add cream and blend to a fine puree, about 1 minute. Add rice wine vinegar and salt and pulse to combine. Add reserved peas and mint and pulse to form a chunky pea mixture. Heat and serve immediately. Rate It Print