Recipe by swissms
Adapted from Bon Appetit, December 2003. The butter really mellows the Dijon mustard, creating a really delicious flavor.
Top Review by breezermom
I took the chef's advice and prepared my beans and shallots ahead of time, so that I could pay attention to my steaks on the grill. A big heads up to anyone else that does this.....double or triple the shallots, because they are so good you will not be able to stop yourself from grabbing a "taste"! These beans were very good, and I didn't feel the mustard overwhelmed the beans at all. I used cut frozen green beans, and they turned out great...I just needed more nice crispy shallots, since I ate most of mine up in the prep phase! Made for Holiday tag. Thanks for posting!
- 1 (16 ounce) package frozen green beans (whole) or 1 lb fresh green beans (trimmed)
- 2 tablespoons butter
- 2 large shallots, cut into 1/4-inch thick rounds
- 1 tablespoon Dijon mustard
Directions See How It's Made
- Heat frozen green beans according to package directions. (Cook fresh green beans in large pot of generously salted boiling water until crisp-tender, about 5 minutes. Drain; rinse under cold running water and drain again.).
- Melt 1 Tbutter in heavy large skillet over medium-high heat. Add shallots and saute until deep brown and crisp ( I usually just cook until soft and transluscent). (Green beans and shallots can be prepared 2 hours ahead. Let stand at room temperature.).
- Melt 1 T butter in heavy large pot over medium-high heat. Whisk in mustard. Add green beans; toss until heated through and evenly coated, about 4 minutes. Season with salt and pepper. Mound beans on platter. Sprinkle with shallots.