Braised Peas with Mustard and Vermouth
Recipe Summary
Sweet green peas gently braised in dry vermouth, olive oil, bay leaves, and sharp Dijon mustard, based on Nigella Lawson’s classic recipe. Serves 4.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Green peas | 900 g | Fresh or tender frozen |
| Extra virgin olive oil | 30 ml (2 x 15 ml) | Approx. 2 tbsp |
| Dry vermouth or dry white wine | 125 ml | |
| Salt | 2 tsp | |
| Dijon mustard | 2 tsp | Smooth sharp mustard |
| Bay leaves | 2 leaves | Whole dried |
Instructions
-
Sauté Peas in Olive Oil
Heat the olive oil (30 ml) in a wide saucepan or Dutch oven over medium heat. Add the peas (900 g) and sauté briefly for 2 minutes to coat each pea in oil.
-
Deglaze with Vermouth
Pour in the dry vermouth or white wine (125 ml) and bring to a rapid boil for 1 minute to cook out the alcohol while capturing the aromatic herbal flavor.
-
Season and Combine
Stir in the salt (2 tsp), Dijon mustard (2 tsp), and bay leaves (2). Stir thoroughly so the mustard dissolves evenly into the braising liquids.
-
Simmer Covered
Cover the pan with a tight-fitting lid, lower the heat, and simmer gently for 20 to 30 minutes until the peas are exceptionally tender and deeply infused.
-
Rest or Slow Oven Finish (Optional)
For enhanced flavor melding, either let the peas rest covered off heat for 1 hour, or place the covered pan in a 120°C (250°F) oven for 1 hour before serving warm.
Useful Notes
Vermouth Selection
Dry French white vermouth (such as Noilly Prat) provides botanical notes that balance the sweetness of peas; dry white wine makes an excellent substitute.\n