1 lb. Brussels sprouts
1/4 c. melted butter
1/2 c. whipping cream
1 tbsp. Dijon mustard
1/4 tsp. salt
Dash Tabasco

Cook Brussels sprouts until tender in salted boiling water. In saucepan, combine the remaining ingredients and cook for 5 minutes over medium heat, stirring until thickened. Pour over sprouts and toss. Garnish with paprika.