Fresh peas with shallot and mustard

Cover the peas and rinse the peas in a sieve under cold running water.

Chop the shallot. Melt the butter in a frying pan and fry the shallot within 2 minutes. Put the peas and dried tarragon through them and add salt and water to taste.

Put the lid on the pan and simmer the peas in about 8 minutes. Stir the mustard through the peas. Add the cream and bring everything to the boil.

Stir, if the sauce is on the thick side, a dash of water. Delicious with boiled potatoes and grilled chicken, veal or fish.