Mustard Butter Brussels Sprouts

This recipe is from one of my favorites, Deborah Madison's Vegetarian Cooking for Everyone.

Mustard Butter (page 52)

• In a bowl, put a stick of butter at room temperature (1/4 lb).
• Add a tablespoon of Dijon mustard (that much makes it really mustardy, which I like).
• Press a garlic clove into the bowl.
• Dice a large shallot.
• Add salt and pepper to taste.
• Mix it all up with a wooden spoon. She suggests rolling it into a cylinder with wax paper and freezing it so you can slice pieces off when you need it - I just spooned it into a jar and stuck whatever I didn't use into the fridge.

1. Cut brussels sprouts in half and boil them in a pot of water.
2. Drain them like pasta, then put them in a bowl.
3. Mix as much mustard butter with the sprouts as you wish, add some salt and pepper to taste. If you have some parsley, chop it up really finely and throw it in, it's okay if you don't. 
4. Note: these taste really good the next day, when the butter has soaked in. You might want to sauté them in the butter for a minute to help that happen if you are serving it immediately.