- 1 (10-ounce) package frozen baby peas
- 1/4 cup water
- 1/4 teaspoon salt
- 2 1/2 tablespoons unsalted butter, softened
- 1 tablespoon finely chopped shallot
- 2 teaspoons bottled horseradish (not drained)
- 1 teaspoon grainy mustard
- Cook peas with water and salt in a 2-quart saucepan, covered, over moderate heat, until tender, 5 to 8 minutes.
- Meanwhile, mash together remaining ingredients and salt and pepper to taste in a small bowl. Drain peas in a colander and return to pan, then stir in butter mixture.