Buttered Peas With Lettuce

1. 1

   Boil the peas in salted water until tender, 4 to 5 minutes for fresh or about 3 minutes for frozen.

2. 2

   Drain and set aside.

3. 3

   Pour the wine vinegar and wine into a small pan, add the shallot and bay leaf and boil over a high heat until only about a teaspoon of the liquid remains.

4. 4

   Add themustard and cream and boil for 15 seconds or so, shaking the pan and whisking.

5. 5

   Still over high heat, gradually add the butter, whisking to make a creamy sauce.

6. 6

   throw in the lettuce, whisk until it wilts, tip in the peas and reheat.

7. 7

   Season and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.