Turns out there is a right way to cook frozen peas. Let's say goodbye to mushy peas (at least in this context) and hello to a crisp green peas recipe that keeps all its flavor.
Mince or grate the garlic. Then in a large skillet, fry the garlic for about twenty seconds in the butter over medium heat.
Add the frozen peas (straight out of the freezer) and dried parsley. Cook with the garlic and butter for about five minutes and stir them occasionally.
Season well with salt and pepper to taste and serve.
Storage Instructions
These are at their freshest when eaten immediately after cooking. However, if you want to store them, allow them to cool completely before putting them into air-tight containers (shallow ones work best). Keep them in the refrigerator for 3-5 days.
Notes
Cook the frozen peas WITHOUT defrosting them. It might sound strange, but the peas are at their peak point of ripeness when frozen and so have all the goodness locked in. Allowing them to defrost exposes them to water, making it more likely they'll turn mushy during cooking.
Don't be tempted to add salt until you're ready to serve. Salt can remove water from the peas and change their taste. Wait until the peas are fully cooked and then add a sprinkle of salt and pepper to taste – and serve!