Deviled Brussels Sprouts
Yield: 6 servings
1 1/2 pounds Brussels sprouts, trimmed
3 tablespoons unsalted butter
1 shallot, minced
3/4 teaspoon dry mustard
1/4 teaspoon dried thyme
3 tablespoons fine dry bread crumbs
Salt, freshly ground pepper to taste
Cook Brussels sprouts in boiling salted water until crisp-tender,
5 to 7 minutes, depending on their size. Drain well; set aside.
Melt butter in a large skillet over high heat. Add shallot, mustard
and thyme. Cook until shallot is soft, 2 minutes. Add bread crumbs,
salt and pepper; cook 1 minute. Add well-drained sprouts, shaking
pan to coat them. Cook until heated through.