Buttered Peas With Lettuce

• 9 ounces shelled fresh peas or 9 ounces frozen peas
• 1 teaspoon white wine vinegar
• 2 teaspoons dry white wine
• 1 shallot, very finely chopped
• 1 fresh bay leaves or 1 dried bay leaf
• 1/2 teaspoon ready made English mustard
• 2 teaspoons double cream
• 4 ounces hard unsalted butter, diced
• 1/8 iceberg lettuce, finely shredded

1. Boil the peas in salted water until tender, 4 to 5 minutes for fresh or about 3 minutes for frozen.
2. Drain and set aside.
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. Add themustard and cream and boil for 15 seconds or so, shaking the pan and whisking.
5. Still over high heat, gradually add the butter, whisking to make a creamy sauce.
6. throw in the lettuce, whisk until it wilts, tip in the peas and reheat.
7. Season and serve.

fresh peas, white wine vinegar, white wine, shallot, bay leaves, mustard, double cream, butter

Taken from www.food.com/recipe/buttered-peas-with-lettuce-81328 (may not work)