Braised Brussels Sprouts With Mustard Butter

Makes 4 servings

1 lb small, firm Brussels
1/2 c water
1/2 tsp salt
2 Tbsp melted butter or
2 Tbsp Dijon mustard
Salt and black pepper
1. Remove loose or discolored leaves
from sprouts. Cut an X through stem
end to assure even cooking.
2. Bring sprouts, water and salt to a boil
in a saucepan over medium-high heat.
Lower heat, cover and simmer 8-10
minutes, until just tender. Shake pan
occasionally during cooking to redistribute
sprouts. Drain.
3. Melt butter in a large skillet. Whisk in
mustard. Heat and whisk 30 seconds.
4. Add sprouts to skillet; coat well.
Season to taste with salt and pepper.

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