BUTTER-STEAMED BRUSSEL SPROUTS and RED BELL PEPPERS

BUTTER-STEAMED BRUSSEL SPROUTS
and RED BELL PEPPERS


2 lbs. Brussels sprouts
3 quarts water
2 large bell peppers
6 tbsp. butter
1 tsp. dry basil
1 tsp. prepared mustard
Salt and pepper


Cook sprouts uncovered at a gently under tender, about 8 minutes. Drain and emmerse in cold water. Chill. Seed peppers and cut into ¾ inch strips. Melt butter in 4-5-quarty pan and add peppers, cover and steam until slightly limp, about 3 minutes. Stir in basil, mustard, Brussels sprouts and cook uncovered, stirring frequently until sprouts are heated through, about 5 minutes. Season with salt and pepper to taste.