Green Beans with Mustard-Seed Butter Recipe

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!