Brussels Sprouts in Morilla Cream

• 3 tablespoons unsalted butter
• 2 pounds brussels sprouts, halved
• 1 cup chicken broth
• 1/2 cup roasted salted sunflower seeds
• 3 scallions (white and pale green parts only), minced
• 1 morilla chile, stemmed, seeded, and very thinly sliced
• 1/2 cup heavy cream
• Salt and freshly ground black pepper

1. Melt 2 tablespoons of the butter in a large heavy saucepan over medium-high heat.
2. Add the brussels sprouts and stir for 1 minute to coat them with the butter.
3. Add the broth, cover, and simmer for 7 minutes, or until the brussels sprouts are tender.
4. Uncover and continue to simmer for 4 minutes, or until all of the broth evaporates.
5. Transfer the brussels sprouts to a medium bowl.
6. Melt the remaining 1 tablespoon butter in the same pan.
7. Add the sunflower seeds, scallions, and chile and saute for 2 minutes, or until the nuts are toasted and the chile is tender.
8. Stir in the cream and bring to a boil.
9. Reduce the heat, return the brussels sprouts to the pan, and toss to coat them with the cream.
10. Season the brussels sprouts to taste with salt and pepper, and serve.

unsalted butter, brussels sprouts, chicken broth, sunflower seeds, scallions, morilla chile, heavy cream, salt

Taken from www.epicurious.com/recipes/food/views/brussels-sprouts-in-morilla-cream-386994 (may not work)