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!
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!
- 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.
- 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
Have your own special recipe to share? Submit Your Recipe Today!