Braised Brussels Sprouts With Dijon Butter Sauce

1 lb fresh Brussels sprouts
1/2 tsp salt
1/2 cup water
2 Tbsp unsalted butter, melted
2 Tbsp Dijon mustard
salt and black pepper

Rinse and remove any discolored leaves, trim a small piece of the bottom off, then cut an 'x' in the bottom with a small knife.
Put salt, water, and Brussels sprouts in a large saucepan over medium-heat and bring to a boil, lower heat, cover tightly, and simmer, shaking pan a couple times during this cooking time - do NOT remove cover to stir, just shake the pot.
Simmer for about 8 to 10 minutes or until Brussels sprouts are tender.
Take the cover off just long enough to poke a Brussels sprout with the tip of a knife to see if they are tender.
When they are tender, drain well through a strainer or colander.
After you dump the Brussels sprouts into the strainer, put the saucepan back on the stove over medium heat, add the butter and melt it, then whisk in the mustard until it is smooth.
Immediately add the drained Brussels sprouts to the saucepan and stir to coat well with the sauce.
Season with salt and pepper to taste.
Will serve 2 to 4 people.