Name: Green Beans with Mustard-Seed Butter Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 2 tbsp yellow mustard seeds; 4 medium shallots; cup sherry vinegar; ¼ cube water; ½ cup heavy cream; 1 stick (4 oz) unsalted butter; ¼ cup whole grain mustard; salt and freshly ground pepper; 4½ lbs green beans

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
4½lbsgreen beans

Instructions

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.
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.
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.
In a large pot of boiling salted water, cook the green beans for about 8 minutes until crisp-tender.
Drain the beans, pat dry and transfer to a large bowl. Add the mustard-seed butter, season with salt and pepper, and toss.
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.