Haricots Verts in Mustard Sauce

• 12 ounces haricots verts (thin, tender green beans)
• 2 tablespoons unsalted butter
• 2 tablespoons minced shallots
• 1/2 cup chicken stock or canned broth
• 3 tablespoons heavy or whipping cream
• 2 tablespoons whole-grain mustard
• Salt and freshly ground black pepper, to taste

1. Bring a saucepan of water to a boil, and add the green beans.
2. Reduce the heat and simmer 3 to 5 minutes.
3. Drain, rinse under cold water, and pat dry.
4. Set aside.
5. Melt the butter in a medium-size saucepan, and add the shallots.
6. Saute over medium heat for 3 minutes.
7. Stir in the stock, cream, and mustard, and cook until the mixture is just slightly thickened, 5 minutes.
8. Then add the beans and toss them in the sauce until well coated and heated through, 2 minutes.
9. Season the beans with salt and pepper, and serve immediately.

haricots verts, unsalted butter, shallots, chicken stock, whipping cream, wholegrain mustard, salt

Taken from www.cookstr.com/recipes/haricots-verts-in-mustard-sauce (may not work)