Green Beans with Mustard-Seed Butter
Green Beans with Mustard-Seed Butter might be just the side dish you are searching for. This recipe serves 12. One serving contains 176 calories, 4g of protein, and 13g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of mustard seeds, whole-grain mustard, sherry vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
In a large skillet, toast the mustard seeds over moderately high heat, shaking the pan frequently, until they pop and start to brown, about 30 seconds.
Transfer to a plate and let cool.
Add the shallots, sherry vinegar and water to the skillet and simmer over moderately low heat until the liquid is reduced to 1 tablespoon, about 12 minutes.
Add the cream and simmer over moderate heat until thickened, about 5 minutes.
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 until crisp-tender, about 8 minutes.
Drain the beans, pat dry and transfer to a large bowl.
Add the mustard-seed butter, season with salt and pepper; toss and serve.
Make Ahead: The mustard-seed butter can be refrigerated for up to 3 days or frozen for up to 1 month.
Let the butter return to room temperature before using. The cooked green beans can be refrigerated overnight; blanch in boiling water or steam until heated through.