Braised Brussels Sprouts with Mustard Butter

Ingredients:
1 pound small, firm, bright green Brussels sprouts
1/2 teaspoon salt
1/2 cup water
2 tablespoons melted unsalted butter or margarine
2 tablespoons Dijon mustard
Salt and freshly ground black pepper

Directions:
Check each head, peel off any loose or discolored leaves. Using a paring knife, cut an X through the core end of each head.
Bring sprouts, water and salt to a boil in a 2-quart saucepan over medium-high heat. Lower heat, cover and simmer. Shake pan once or twice during braising to redistribute sprouts.
Cook until just tender 8 to 10 minutes. Test by piercing with a knife tip. Drain well.
Melt butter in a large skillet of medium heat. Whisk in mustard until smooth. Cook , stirring constantly until smooth and creamy, about 30 seconds.
Add sprouts to skillet, coating well with the butter mixture. Season to taste with salt and pepper and serve. Serves 3 to 4.

I know, I know. You are thinking, "Brussels sprouts??!" But we really like them and I wanted to try making fresh ones. Had no idea what to do with a bag of fresh ones, as opposed to the frozen, steam-in-the-bag variety, so I googled and found this recipe. Delightful :) I'm really just posting this to save it for myself since I'm not sure that anyone is reading my food blog anymore anyway! *crickets chirping*