Braised Brussels Sprouts in Mustard Sauce

1. 1

   Use a very sharp knife to cut off and discard the base of the Brussels sprouts.

2. 2

   (As you do so, the out leaves will fall off.

3. 3

   Keep and use any that are not bruised!)

4. 4

   Then slice a piece from one side, place the sprout cut side down (for slicing stability), and cut the sprout crosswise into about 5 slices (more or less, depending on its size).

5. 5

   Repeat until you have cut up all the sprouts in this way.

6. 6

   Place a large (10- to 12- inch) heavy skillet over medium heat.

7. 7

   After about a minute, add the olive oil and swirl to coat the pan.

8. 8

   Add the shallots, and saute for 2 minutes.

9. 9

   Stir in the Brussels sprouts and salt, pour in 3 tablespoons of the water, and spread everything evenly across the bottom of the pan.

10. 10

    Reduce the heat to medium-low, cover, and let cook, undisturbed, for 5 minutes.

11. 11

    Meanwhile, combine the mustard, brown sugar and remaining 2 tablespoons water in a small bowl, and stir until blended.

12. 12

    Once the Brussels sprouts have cooked for 5 minutes, pour in the mustard mixture, stirring to distribute it well.

13. 13

    Turn the heat to low, cover the pan, and cook, undisturbed, for 3 minutes.

14. 14

    Stir again, and decide if you like the sprouts cooked to this degree or if you want to cook them a bit more.

15. 15

    You can leave the skillet on the stove over low heat for up to 5 minutes longer, in which case the sprouts will brown and become more intensely flavoredits your call.

16. 16

    Serve hot or warm, topped with a generous amount of black pepper.

* Per serving · 4 servings · Values may vary.