Prep: 1. Trim brussels sprouts ends and cut each crosswise into thin strips, about 5 slices each. 2. Mince shallots. Make: 1. Place a large heavy skillet over medium heat. Add olive oil and swirl to coat the pan. 2. Add shallots; sauté 2 minutes. 3. Add brussels sprouts, pinch of salt, and 3 tablespoons of water. Spread evenly across the bottom of the pan. 4. Reduce heat to medium-low, cover, and cook undisturbed for 5 minutes. 5. While brussels sprouts cook, in a small bowl mix mustard, brown sugar and 2 tablespoons water. 6. After 5 minutes add mustard mixture to pan, stirring to coat evenly. Lower heat, cover pan, and cook undisturbed for 3 minutes more.