- 1 tablespoon yellow mustard seeds
- 2 medium shallots, thinly sliced
- 1/3 cup sherry vinegar
- 2 tablespoons water
- 1/4 cup heavy cream
- 1/2 stick (2 ounces) unsalted butter, softened
- 2 tablespoons whole-grain mustard
- Freshly ground pepper
- 2 pounds green beans, trimmed
- 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 1/2 teaspoons, about 7 minutes. Add the cream and simmer over moderate heat until thickened, about 3 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 4 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.
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.