Green Beans with Mustard-Seed Butter Recipe

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Marilyn Published: March 30, 2021 Modified: May 31, 2021

How To Make Green Beans with Mustard-Seed Butter

Grab a bite of these tangy and buttery green beans, tossed in a rich mustard sauce, for a delectable addition to your dinner meals!

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes

Serves:

Ingredients

  • 2tbspyellow mustard seeds
  • 4medium shallots
  • sherry vinegar
  • ¼water
  • ½cupheavy cream
  • 4ozunsalted butter,(1 stick)
  • ¼cupwhole grain mustard
  • salt and freshly ground pepper
  • lbsgreen beans

Instructions

  1. In a large skillet, toast the mustard seeds over moderately high heat, shaking the pan frequently, for about 30 seconds, until they pop and start to brown. Transfer to a plate and let cool.

  2. Add the shallots, sherry vinegar and water to the skillet and simmer over moderately low heat for about 12 minutes, until the liquid is reduced to 1 tablespoon. Add the cream and simmer over moderate heat about 5 minutes, until thickened.

  3. Transfer to a bowl and let cool to room temperature, then stir in the butter, mustard and toasted mustard seeds. Season with salt and pepper.

  4. In a large pot of boiling salted water, cook the green beans for about 8 minutes until crisp-tender.

  5. Drain the beans, pat dry and transfer to a large bowl. Add the mustard-seed butter, season with salt and pepper, and toss.

  6. Serve and enjoy!

Recipe Notes

  •  Make Ahead: The mustard-seed butter can be refrigerated for up to 3 days or frozen for up to 1 month.
  •  The cooked green beans can be refrigerated overnight; blanch in boiling water or steam until heated through.

Nutrition

  • Calories: 179.17kcal
  • Fat: 12.30g
  • Saturated Fat: 7.27g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 3.42g
  • Polyunsaturated Fat: 0.78g
  • Carbohydrates: 16.51g
  • Fiber: 5.73g
  • Sugar: 7.52g
  • Protein: 4.43g
  • Cholesterol: 33.90mg
  • Sodium: 503.11mg
  • Calcium: 88.24mg
  • Potassium: 459.73mg
  • Iron: 2.24mg
  • Vitamin A: 165.38µg
  • Vitamin C: 22.50mg
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