Mustard Sauced Green Beans

DeeCooks's Note:

From Food & Wine

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 2 tablespoons yellow mustard seeds
• 4 medium shallots , thinly sliced
• 2⁄3; cup sherry wine vinegar
• ¼ cup water
• ½ cup heavy cream
• ½ cup unsalted butter , softened
• ¼ cup whole grain mustard
• salt & freshly ground black pepper
• 4 ½ lbs green beans , trimmed

Directions:

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. Make Ahead.
5. 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.