3 lbs. Brussels sprouts, trimmed and cross cut in base
1/2 stick unsalted butter
1 lg. garlic clove, minced
1 c. heavy cream
1 tsp. salt
Freshly ground pepper

Cook sprouts in large pot of boiling salted water until crisp-tender, about 10 minutes. Drain, rinse under cold water and rinse again. (Can be prepared 1 day ahead and refrigerated.)

Melt butter in large, heavy skillet over medium heat. Add garlic and cook until soft, stirring occasionally, about 5 minutes; do not brown. Add sprouts, cream, salt and pepper and cook until cream thickens enough to coat sprouts, stirring occasionally, about 15 minutes. Serve hot. 8-10 servings.