Brussels Sprouts With Shallots And Mustard Seeds

Recipe Ingredients

4 teaspoons	20ml	Mustard seeds
2 1/2 lbs	1135g / 40oz	Small brussels sprouts - trimmed
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
6 cups	876g / 30oz	Shallots - finely chopped (large)
1 tablespoon	15ml	Fresh lemon juice
2 teaspoons	10ml	Dijon mustard
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 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 and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, December 2001

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