Brussels Sprouts in Mustard Sauce
by Connie Berry
- 1-1/2 lbs. Brussles sprouts
- 1/2 stick butter
- 2 Tbsp. diced shallots
- 6 slices cooked bacon, chopped into bits
- 1-1/2 Tbsp. of your favorite brown mustard
Wash and trim ends off sprouts and cut them in half. Steam them in a large pan with a little salted water until they are tender, about 10 or 15 minutes. In a heavy skillet, melt butter over medium-low heat.
Add shallots and cook, stirring until soft, a minute or two. Add cooked bacon and mustard, stirring into the sauce and turn heat down to low, being careful not to overheat.
Let the mixture warm up for a couple of minutes then add steamed and drained Brussels sprouts to the mustard mixture and toss, coating the sprouts. Serve as a delicious side or make the mustard-coated vegetables your main course.
Yield: 4-6 servings