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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow mustard seed	2	tablespoons		-	-	-	-
shallot	4		sliced	-	-	-	-
sherry wine vinegar	2/3	cup		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
butter	1/2	cup	unsalted softened	813.795	0.0681	0.9648	92.0599
grain mustard	1/4	cup		-	-	-	-
salt black pepper			ground	-	-	-	-
green bean	4 1/2		trimmed	139.5	31.365	8.235	0.99

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.