|Brussels sprouts||3 Pound, ends trimmed and cut with an "x"|
|Butter||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Tablespoon|
In a saucepan, cook brussels sprouts in boiling salted water until barely tender, about 10 minutes; drain.
In a large skillet, heat butter.
Stir in mustard and simmer until blended, stirring constantly.
Add brussels sprouts; toss to coat.
Season with salt and pepper.