Ingredients
- 150 g fresh peas (can be frozen)
- 1 can of Smoked Mussels in Extra Virgin Olive Oil
- 2 eggs
- Salt and pepper to taste
Directions
If using fresh peas, shell them first.
Bring a pot of water to a boil with a teaspoon of salt. Add the peas and cook for 5–8 minutes, until tender. Drain and set aside.
Open the can of mussels and set aside with their liquid.
To make the poached eggs: heat water in a pot until just about to boil. Stir the water with a whisk or spoon to create a whirlpool. Crack the egg into a small bowl, then gently slide it into the center of the whirlpool. Cook for about 2 minutes, making sure the water does not boil vigorously. Remove with a slotted spoon.
Combine the cooked peas with the mussels and a little of their liquid. Season with salt and pepper to taste.
Place the poached eggs on a plate and spoon the peas and mussels mixture over the top.
Finish with a few extra mussels and a touch of freshly ground pepper.
