Brussels Sprouts With Shallots And Mustard Seed - cooking recipe

Ingredients

4 teaspoons mustard seeds
2 1/2 lbs Brussels sprouts, trimed and quartered
2 1/4 tablespoons butter
6 large shallots, finely chopped
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard

Preparation

Stir mustard seed in a small skillet over medium low heat until seeds are lightly toasted and beginning to pop, about 3 minutes. Remove from heat and cool.
Cook brussels sprouts in large pot of boiling water until crisp tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain. (mustard seeds and brussel sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill).
Melt butter in large skillet over medium high heat. Add shallots and saute until tender and golden, about 4 minutes. Add brussels sprouts and saute until just tender and heated through, about 8 minutes. Add lemon juice, mustard and mustard seeds; toss to blend. Season with salt and pepper.
Note: I will make the whole dish ahead of time and chilled. Heat for about 1/2 hour at 350 or until heated through. If you are fortunate to get sprouts on a stalk, they will last 4 - 6 weeks in a dry, cool place. I have placed mine outside on the deck and they have lasted through snow storms!