Brussels Sprouts With Shallots And Mustard Seed

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 4 teaspoons mustard seeds
• 2 1/2 lbs brussels sprouts, trimed and quartered
• 2 1/4 tablespoons butter
• 6 large shallots, finely chopped
• 1 tablespoon fresh lemon juice
• 2 teaspoons dijon mustard

Recipe

• 1 stir mustard seed in a small skillet over medium low heat until seeds are lightly toasted and beginning to pop, about 3 minutes. remove from heat and cool.
• 2 cook brussels sprouts in large pot of boiling water until crisp tender, about 5 minutes. drain. place in bowl of ice water to cool. drain. (mustard seeds and brussel sprouts can be made 1 day ahead. store mustard seeds at room temperature. wrap brussels sprouts in paper towels; cover and chill).
• 3 melt butter in large skillet over medium high heat. add shallots and saute until tender and golden, about 4 minutes. add brussels sprouts and saute until just tender and heated through, about 8 minutes. add lemon juice, mustard and mustard seeds; toss to blend. season with salt and pepper.
• 4 note: i will make the whole dish ahead of time and chilled. heat for about 1/2 hour at 350 or until heated through. if you are fortunate to get sprouts on a stalk, they will last 4 - 6 weeks in a dry, cool place. i have placed mine outside on the deck and they have lasted through snow storms!