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!
Serves:
Ingredients
- 2tbspyellow mustard seeds
- 4medium shallots
- sherry vinegar
- ÂĽwater
- ½cupheavy cream
- 4ozunsalted butter,(1 stick)
- ÂĽcupwhole 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
- Â Make Ahead: The mustard-seed butter can be refrigerated for up to 3 days or frozen for up to 1 month.
- Â The cooked green beans can be refrigerated overnight; blanch in boiling water or steam until heated through.
Nutrition
- Calories:Â 179.17kcal
- Fat:Â 12.30g
- Saturated Fat:Â 7.27g
- Trans Fat:Â 0.31g
- Monounsaturated Fat:Â 3.42g
- Polyunsaturated Fat:Â 0.78g
- Carbohydrates:Â 16.51g
- Fiber:Â 5.73g
- Sugar:Â 7.52g
- Protein:Â 4.43g
- Cholesterol:Â 33.90mg
- Sodium:Â 503.11mg
- Calcium:Â 88.24mg
- Potassium:Â 459.73mg
- Iron:Â 2.24mg
- Vitamin A: 165.38µg
- Vitamin C:Â 22.50mg
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