2 lb. brussel sprouts
3 qt. water
2 lg. 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 immerse in cold water. Chill. Seed peppers and cut into 3/4 inch strips. Melt butter in 4-5 quart pan and add peppers; cover and steam until slightly limp, about 3 minutes. Stir in basil, mustard, brussel sprouts and cook uncovered, stirring frequently until sprouts are heated through, about 5 minutes. Season with salt and pepper to taste.