Brussel Sprouts with Bacon and Pecans

1 lb.               brussel sprouts, quartered and blanched
6-8 slices of bacon, diced
1 clove           garlic, minced
1                    shallot, minced
2/3 c             pecans, chopped
1  T                grain mustard (like Grey Poupon whole grain mustard)
4  oz.            chicken stock (see my recipe for chicken stock)
   juice from 1 lemon
3  T                butter
1  T            flatleaf parsley, chopped.

     Wash sprouts thoroughly,  trim off stem ends and any outside damaged leaves and   cut each in quarters and blanch them.
In a fry pan, heat 2 T of butter over med. heat and caramelize the sprouts for 3 - 4 minutes. Set aside.
In a separate pan, cook the diced bacon until crisp.  Add the pecans, garlic and shallots and continue to cook for 1 - 2 minutes.
Deglaze the pan with the stock and lemon juice and whisk in the butter mustard and parsley.
  Add the sprouts and continue to cook for 2 minutes or until sprouts are heated through and serve.