12 oz Thin, tender green beans
2 tb Unsalted butter
2 tb Minced shallots
1 c  Chicken broth or stock
3 tb Whipping cream
2 tb Creole mustard
Salt/pepper to taste

Bring a saucepan of water to a boil, add the green beans. Reduce the heat
and simmer for 4 to 5 minutes, drain. Rinse under cold water and pat dry.
Set aside. In a saucepan, melt the butter at 350 degrees. Add the
shallots. Saute over medium heat for 3 to 4 minutes. Stir in the stock,
cream and mustard. Cook until the mixture is just thickened, 5 minutes.
Add the beans and toss them in the sauce until well coated and heated
through, cook for 3 to 4 minutes. Season the beans with salt and freshly
ground black pepper. Serve immediately.