Garlic Mustard Braised Brussels Sprouts

Trim sprouts and then cut in half lengthwise. In a large stovetop pan, heat butter and oil over medium high heat. Place halved Brussels sprouts flat side down in pan. Sprinkle with salt and pepper and cook for about 5-7 minutes (without turning over) until bottoms are browned.

Add shallots, wine and chicken broth and bring to simmer. Reduce heat to medium, cover pan and cook for 15 to 20 minutes, until Brussels sprouts are tender when poked with a fork.

Remove Brussels sprouts from pan. Add half-and-half and cook for 3 to 5 minutes over medium low heat, whisking occasionally. Whisk in garlic mustard sauce. Taste to see if mustard cream sauce needs more salt, pepper or mustard.

Pour sauce over Brussels sprouts, serve and enjoy!