Recipe

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• 1 1/2 lbs fresh brussel sprouts ( all close in size)
• 1 tbsp butter
• 1/2 cup chopped shallots (about 2 lrg)
• 1/3 cup half and half
• 1 tbsp plus 1 1/2 tsp dijon mustard
• 1/4 tsp salt
• 1/8 tsp pepper
• freshly grated parmesan cheese
• 6-8 servings

• 1 Cut stem from each sprout and trim.
• 2 Cut an X into stem end of sprout to speed cooking
• 3 Place sprouts in a saucepan in a single layer and cover with water
• 4 Bring to a boil; cook uncovered until almost tender when pierced, about 7 to 10 minutes
• 5 Drain in colander
• 6 Rinse under cold water, drain again
• 7 Melt butter in same saucepan over medium heat
• 8 Add shallots; cookfor 3 mintues, stirring ocassionally
• 9 Add half and half, mustard, salt and pepper
• 10 Simmer until sauce is thickened, about 1 minute
• 11 Add sprouts; heat until heated through, tossing gently with sauce, about 1 minute
• 12 Sprinkle with grated Parmesan before serving