Recipe: Brussels Sprouts with Two Mustards

- Remove the outer leaves of the sprouts, trim the base then plunge them into fresh water with added vinegar to clean them.
- Rinse thoroughly, drain
- In a saucepan, bring a large quantity of water to boil, add 1 tablespoon of coarse salt, plunge in the sprouts and let cook for approximately 20 minutes at a gentle boil.
- Check the cooking with the tip of a knife, drain the sprouts and place them in a saucepan.
- Let them dry for a few moments over low heat to remove the water
- Peel the onions and slice them finely
- Peel and chop the garlic
- In a large skillet, heat the butter and oil, sweat the onions in it for 5 minutes over medium heat, stirring until they begin to color.
- Add the sprouts and garlic then let brown for a few more minutes, stirring regularly.
- Pour the starch into a bowl and dilute with the cream and 2 mustards.
- Salt lightly, pepper and mix.
- Pour this mixture over the sprouts and let simmer until the sauce thickens.
- Adjust the seasoning, sprinkle with parsley and serve very hot.
** You can cut some sprouts in half for cooking
** You can add diced smoked bacon that you brown at the same time as the onions.