Green Beans With Mustard-Seed Butter – a delicious recipe with yellow mustard seeds, shallots, sherry vinegar, water, heavy cream, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
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
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: 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.
485
kcal
Calories
34
g
Fat
38
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons yellow mustard seeds, 4 medium shallots, thinly sliced, 2/3 cup sherry vinegar, 1/4 cup water, and more.
Yes, Green Beans With Mustard-Seed Butter falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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