Serves Four People

  • 4 Cups of Halved, Cleaned Brussels Sprouts
  • 1 1/2 Cups of Finely Sliced Double Smoked Bacon
  • ½ Cup Sliced Shallots
  • ½ Cup Chicken Stock
  • 1 TB Dijon Mustard
  • ¼ Cup Lemon Juice
  • ¼ Cup Butter, Cut into Small Pieces
  • ½ Cup of Garlic Breadcrumbs
  • Parsley Sprigs to Garnish
  • Salt and Pepper To Taste

 

Heat up a flat bottomed pan on medium-high heat. Once hot, add the bacon and cook until fat has rendered. Add the sliced shallots and cook until transparent. Once the shallots become tender and transparent, add the brussels sprouts, stirring often so they do not burn or stick to the pan. 

In a bowl, mix together mustard and lemon juice and add to the pan, mixing them thoroughly so all sprouts are coated. Add the chicken stock to the pan, 2 tablespoons at a time so the sprouts are cooked, but still al dente. Once nearly cooked, add the butter a few pieces at a time and mix to emulsify the stock. Taste the sauce and salt and pepper to taste. 

Spoon onto plate and top with garlic breadcrumbs and chopped parsley. 


Garlic Bread Crumbs

  • 2 TSP Unsalted Butter
  • 1 Garlic Clove, Finely Chopped or Grated
  • 1/2 Cup Coarse Fresh Bread Crumbs
  • Parsley To Taste

Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.