Brussels Sprouts with Mustard Butter

Ingredients
1 pound Brussels sprouts
Salt and freshly milled pepper
4 tablespoons Mustard butter

Mustard Butter:
1 garlic clove, minced
¼ pound butter
1 tablespoon Dijon mustard
1 large shallot, finely diced, or 2 tablespoons minced scallions
2 tablespoons chopped parsley
Salt and freshly milled pepper
Directions:  allow butter to reach room temperature and then mix all ingredients together

Directions
Bring a large pot of water to a boil.  Meanwhile, trim the sprouts, pulling off any wilted leaves, and cut an X in the bottom of each or slice lengthwise in half.  Salt the boiling water, add the sprouts, and cook uncovered until tender, 6-8 minutes.  Drain and shake off the excess water.  Toss with the butter and then season with salt and pepper to taste.

Serves:  4-6

Recipe by:  Deborah Madison, Vegetarian Cooking for Everyone, Broadway Books, New York, NY, 1997.