Ingredients:
1 lb fresh Brussels Sprouts, rinsed, stalk ends capped
2 tbsp lemon juice
1/4 tsp fresh ground pepper
1/4 tsp course salt
1 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1/2 tsp mustard seeds (lightly ground)
1 tbsp zest of lemon peel (reserve 1/2 tsp for garnish)
1 cup dry white wine (pref.: Chardonnay)

Preparation:
Put lemon juice in large mixing bowl, set aside. Slice Brussels into thin slaw-like shreds and place into the bowl with lemon juice. After all Brussels are sliced and in bowl, add salt and pepper and thoroughly mix.

In large saute pan over medium-high heat, add olive oil and butter. After the butter melts, add minced garlic and Brussels - quickly stir for 3 minutes. Add mustard seeds, lemon zest and wine - reduce heat to a simmer, cover and let cook for 5 minutes, stirring occassionally. Uncover and turn to medium-high heat, stir quickly until moisture reduces, scraping up pan residue & sprouts become lightly toasted brown. Serve immediately with a garnish of reserved lemon zest.