2-1/2 c. brussels sprouts
1 sm. onion,
1 garlic clove, minced
1 T. butter
2-1/2 tsp. Dijon mustard
1 tsp. water
Trim brussels sprouts and quarter lengthwise.
In a large saucepan of boiling water boil sprouts for 5 minutes, or until just
tender. Drain in a colander. In a pan, cook onion in butter over moderate heat,
stirring occasionally, until golden. Add sprouts and cook, stirring, about 1
minute. In a small bowl, stir together mustard and water, and stir into sprouts
with pepper to taste.