Brussel sprouts can be prepared up to point (5) and refrigerated, covered, for up to 3 hours.
For 10 people as a side dish:
- 2 tablespoons freshly squeezed lemon juice, plus grated zest of 1 lemon
- 1 kg Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 2 tablespoons black mustard seeds or poppy seeds
- a generious splash of dry white wine or vermouth
- Salt and pepper to taste.
- Place lemon juice in a large bowl.
- Cut bottoms off sprouts, and discard.
- Halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.
- As you work, transfer slices into bowl with lemon juice.
- When all sprouts are sliced toss them in juice and separate leaves.
- When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts.
- When oil very hot add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves might brown slightly.
- Add wine, and sprinkle with salt and pepper.
- Cook, stirring, 1 minute more.
- Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish.
- Transfer to a serving bowl, sprinkle with remaining zest and serve.