InternetMom13

Makes: 4 servings

1 lb. small Brussels sprouts
1 Tbls. unsalted butter
2 medium shallots, minced
1/4 cup heavy cream
1/4 cup vegetable stock
salt
1 Tbls. Dijon mustard
freshly ground black pepper

Trim and discard a layer or two of loose outer leaves from each Brussels sprout. Trim a thin slice from the stem of each sprout. Set trimmed sprouts aside. Melt butter in large saute pan; add shallots and saute over medium heat until softened, about 3 minutes. Add the Brussels sprouts, cream, stock and salt, to taste.

Cover and simmer until sprouts are tender, about 10 minutes.

Remove cover and stir in mustard and pepper, to taste.

Adjust seasonings and serve immediately.