Mustard Brussels Sprouts

• 1-1/2 pounds fresh brussels sprouts
• 1/3 cup chopped shallots
• 1 tablespoon butter
• 1/3 cup half-and-half cream
• 4-1/2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon dried tarragon
• 1/8 teaspoon pepper
• 2 tablespoons grated Parmesan cheese

1. Cut an  X  in the core of each brussels sprout. 
2. In a Dutch oven, bring 1/2 in. of water to a boil. 
3. Add brussels sprouts; cover and cook for 8-12 minutes or until tender.
4. Meanwhile, in a small saucepan, saute shallots in butter until tender. 
5. Add the cream, mustard, salt, tarragon and pepper. 
6. Cook and stir over medium heat until thickened. 
7. Drain sprouts; add cream mixture and heat through. 
8. Sprinkle with cheese.