Brussels Sprouts with Shallots and Mustard Seeds

• 4 teaspoons mustard seeds
• 2 1/2 pounds small brussels sprouts, trimmed
• 1/4 cup (1/2 stick) butter
• 6 large shallots, finely chopped
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard

1. Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes.
2. Remove from heat.
3. Cool.
4. Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes.
5. Drain.
6. Place in bowl of ice water to cool.
7. Drain and cut in half.
8. (Mustard seeds and brussels sprouts can be made 1 day ahead.
9. Store mustard seeds at room temperature.
10. Wrap brussels sprouts in paper towels; cover and chill.)
11. Melt butter in large nonstick skillet over medium-high heat.
12. Add shallots and saute until tender and golden, about 4 minutes.
13. Add brussels sprouts and saute until just tender and heated through, about 8 minutes.
14. Add lemon juice, mustard, and mustard seeds; toss to blend.
15. Season with salt and pepper and serve.

mustard seeds, brussels sprouts, butter, shallots, lemon juice, mustard

Taken from www.epicurious.com/recipes/food/views/brussels-sprouts-with-shallots-and-mustard-seeds-106000 (may not work)