Spicy Pan Fried Brussels Sprouts With Blood Orange

• 5 ounces baby Brussels sprouts, washed and dried
• 2 tablespoons Spanish olive oil
• 1 large (!) garlic clove, peeled and sliced paper-thin
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon black mustard seeds (or regular)
• 1/2 blood orange, peeled, pith removed, fruit thinly sliced
• Maldon for finishing

1. In a small serving bowl or rimmed soup bowl, arrange the blood orange slices in a single layer. Set aside.
2. In a skillet (8-10?), heat the olive oil over medium-high heat until quite hot, ~315u0b0. Then, toss in the garlic, mustard seeds and red pepper flakes, and stir about 2 minutes. You want the garlic slivers to turn into crisps so don't be afraid!
3. Put the Brussels sprouts in the skillet carefully (the oil is hot) and if you have one, cover with a splatter screen. Cook, shaking the skillet vigorously, for about 2 minutes, until the Brussels sprouts are bright green.
4. Pour the sprouts out over the blood orange slices, and, using a spatula, make sure to scrape out the remaining oil and spices from the pan. Sprinkle liberally with Maldon, serve and eat immediately.

brussels, spanish olive oil, garlic, red pepper, black mustard seeds, orange

Taken from food52.com/recipes/16170-spicy-pan-fried-brussels-sprouts-with-blood-orange (may not work)