For ➍500 g Brussels sprouts
1 tbs butter
1 tbs olive oil
salt & freshly ground black pepper
1 dl white wine
2 dl (chicken or vegetable) stock
2 to 3 shallots, peeled & thinly sliced
2 tbs heavy cream
1 tbs smooth mustard (or more to taste)
2 tbs chopped flat-leaf parsley (optional)
Trim sprouts and halve lengthwise. In a large, heavy skillet, heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 m. [If your sprouts don't fit in one layer, brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc].
Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 m.
Remove the lid, and scoop out the sprouts. Add cream and simmer for 2-3 m, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or mustard.
Pour sauce over sprouts, sprinkle with parsley, if using, and serve immediately. (As a side dish for roasted pork such as tenderloin. Or as a vegetarian starter with a slice of fresh bread.).
