Drain the peas in a colander, then place in a large saucepan. Cover again with cold water and bring to the boil. Lower the heat and simmer for approximately 30 mins or until the peas have softened and turned mushy. Season with salt and pepper to taste. Serve hot with fish and chips or a tasty meat pie.
Though not traditional, a squeeze of lemon brightens the flavor of mushy peas. You can also add chopped fresh herbs to taste. Add about 1/4 cup of fresh, coarsely chopped mint to the cooked mushy peas, along with 1 tablespoon of lemon juice. Cooked mushy peas keep well covered for a few days in the refrigerator.
Usually served alongside pub fare such as fish and chips or hot meat pies, mushy peas occupy the space typically reserved for coleslaw on a lunch plate in American restaurants. In Ireland, they're often served alongside roast leg of lamb. Impostor mushy peas recipes use frozen and even fresh peas, but they do not come even close to the real thing.
Add about 1/4 cup of fresh, coarsely chopped mint to the cooked mushy peas, along with 1 tablespoon of lemon juice. Cooked mushy peas keep well covered for a few days in the refrigerator. You can also freeze them in an airtight container or plastic freezer bags. Make a large batch and portion them into individual servings for freezing.