Brussels Sprouts With Shallots And Mustard Seeds

By á-174942

Ingredients

• 4 teaspoons mustard seeds
• 2 1/2 pounds small brussels sprouts trimmed
• 1/4 cup butter - (1/2 stick)
• 6 large shallots finely chopped
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.

Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.)

Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.

This recipe yields 8 servings.