Dijon Brussel Sprouts

• 1 pound fresh brussel sprouts, cleaned, trimmed and halved
• 1/2 cup water
• 1/2 teaspoon kosher salt
• 4 tablespoons fat (butter or olive oil)
• 2 tablespoon Dijon mustard

In a large covered skillet over medium-high heat bring brussel sprouts, water, salt and preferred fat to a boil. Cover and continue to steam cook for about 5 minutes. Remove lid and cook for another 5 minutes. Cook until about all of 2 tablespoons of the liquid has evaporated. Add Dijon mustard and stir well to coat brussel sprouts thoroughly. Serves 6

Recipe taken from Pam Anderson's "How to cook without a book"