Brussels sprouts with grapes and mustard

05782 BRUSSELS SPROUTS with MUSTARD and grape INGREDIENTS for 4 PEOPLE 500 g of Brussels sprouts, 60 g of white grapes, 60 g black grapes, 100 g of bacon, diced 2 tablespoons butter, 1 tablespoon of mustard, salt cut the core of Brussels Sprouts with a knife, remove the wasted outer leaves and wash the vegetables in plenty of cold water.

Drain in a colander.

Bring to a boil 3 litres of water in a pot and add salt with 3 tablespoons coarse salt.

Discover the Brussels sprouts and cook for 12 minutes after resumption of the boil.

The cooking time varies depending on the size, after 10 minutes make a killing in one with slotted spoon, strung from the core material of a fork tips that should come easily if cooked.

When cooked, place in colander and raffreddateli with the current, water jet (in this way the vegetables remain crisp and keeps her bright green.), let them drain well and keep aside.

Remove the grape berries, wash them under running water and Jet dry gently with a kitchen towel.

Melt the butter in a frying pan without it, add the bacon and let heat for 2 minutes on medium flame, stirring with wooden spoon, the fat must become transparent.

Add the Brussels sprouts and grapes, flavoured for a minute stirring constantly.

In a bowl diluted mustard in a little warm water, pour it into the Pan, stir and transferred on the serving dish and serve.

It's a great side dish for roast pork loin, roast beef or Turkey, cream Bunny, Guinea fowl.