Creole Brussels Sprouts

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  • Level: Easy
  • Yield: 4 servings
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  1. Mix 2 tablespoons softened butter with 1 tablespoon Creole mustard, 1 teaspoon grated lemon zest and 1 grated garlic clove. Boil 1 1/2 pounds halved Brussels sprouts until tender, 6 minutes. Drain; toss with the mustard butter and chopped chives. Season with salt and cayenne.

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