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1
Use a very sharp knife to cut off and discard the base of the Brussels sprouts.
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2
(As you do so, the out leaves will fall off.
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3
Keep and use any that are not bruised!)
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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).
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5
Repeat until you have cut up all the sprouts in this way.
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6
Place a large (10- to 12- inch) heavy skillet over medium heat.
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7
After about a minute, add the olive oil and swirl to coat the pan.
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8
Add the shallots, and saute for 2 minutes.
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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.
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10
Reduce the heat to medium-low, cover, and let cook, undisturbed, for 5 minutes.
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11
Meanwhile, combine the mustard, brown sugar and remaining 2 tablespoons water in a small bowl, and stir until blended.
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12
Once the Brussels sprouts have cooked for 5 minutes, pour in the mustard mixture, stirring to distribute it well.
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13
Turn the heat to low, cover the pan, and cook, undisturbed, for 3 minutes.
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14
Stir again, and decide if you like the sprouts cooked to this degree or if you want to cook them a bit more.
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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.
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16
Serve hot or warm, topped with a generous amount of black pepper.
