Brussels Sprouts With Shallots And Mustard Seeds Recipe

  1. Stir mustard seeds in small dry skillet over medium-low heat till seeds are lightly toasted and begin to pop, about 3 min.
  2. Remove from heat.
  3. Cold.
  4. Cook brussels sprouts in large pot of boiling salted water till crisp-tender, about 5 min.
  5. Drain.
  6. Place in bowl of ice water to cold.
  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. Heat butter in large nonstick skillet over medium-high heat.
  12. Add in shallots and saute/fry till tender and golden brown, about 4 min.
  13. Add in brussels sprouts and saute/fry till just tender and heated through, about 8 min.
  14. Add in lemon juice, mustard, and mustard seeds; toss to blend.
  15. Season with salt and pepper and serve.
  16. This recipe yields 8 servings.

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

Taken from cookeatshare.com/recipes/brussels-sprouts-with-shallots-and-mustard-seeds-94359 (may not work)

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