Brussels Sprouts With Shallots And Mustard Seeds Recipe

• 4 tsp mustard seeds
• 2 1/2 lb small brussels sprouts trimmed
• 1/4 c. butter - (1/2 stick)
• 6 lrg shallots finely minced
• 1 Tbsp. fresh lemon juice
• 2 tsp Dijon mustard Salt to taste Freshly-grnd black pepper to taste

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)