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
Preparation
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!
