Brussels Sprouts with Mustard Sauce

1 lb. fresh brussels sprouts 1/2 C melted butter 2 T prepared mustard (I like to use our Honey Dijon recipe) 1 1/2 tsp. Worcestershire sauce 1/4 tsp. cayenne pepper salt to taste

Serves 6 Remove discolored leaves from brussels spruts and remove stem ends. Slash bottom of each sprout with a shallow X and cook in a small amount of boiling water or steam until tender, about 5 minutes. Drain and trasfer to a serving dish. Combine remaining ingredients and pour over Brussels Sprouts.