|Cooking time: 30 minutes|
If you're looking for something a little more special to do with Brussels sprouts besides just steaming them and serving them with a knob of butter, this is the recipe for you.
Trim sprouts and halve lengthwise. In a large, heavy 12-inch 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 minutes.
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 and can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.
Remove the lid, and scoop out the sprouts into a bowl. Add milk or cream to the skillet and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over sprouts and serve immediately.