Brussels Sprouts 'Slaw' With Mustard Butter

• 1 stick butter, at room temperature
• 1 large clove garlic, put through a press
• 2 to 3 tablespoons Dijon or whole-grain Meaux mustard
• 3 tablespoons minced green onions
• 2 tablespoons chopped parsley
• Salt and freshly ground black pepper
• 1 pound brussels sprouts
• 1 teaspoon caraway seeds or celery seeds, bruised in a mortar (optional)
• Lemon wedges

1. Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley.
2. Mix well.
3. Add more mustard and salt and pepper to taste and set aside.
4. Trim the root ends of the sprouts and remove loose or discolored leaves.
5. Cut the sprouts in half and then crosswise into fine shreds.
6. (Do not use a food processor; the leaves will be too fine.)
7. Melt 1/2 cup of the mustard butter in a large skillet over medium heat.
8. Saute the sprouts until tender, about 5 minutes.
9. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste.
10. Serve with lemon wedges.

butter, clove garlic, mustard, green onions, parsley, salt, brussels sprouts, caraway seeds, lemon wedges

Taken from cooking.nytimes.com/recipes/10563 (may not work)