Brussels Sprouts in Ginger, Mustard, and Lemon Sauce

Unlike every other kid I knew in my childhood (including siblings and
family members), I loved brussels sprouts. I still love them. I'm going to
make a separate page for BS recipes some day. Until then, this is one of my
favorites (actually, steamed BS's are pretty damned good with any of the
mango or soy recipes in these pages, or just with a little sour cream or
yogurt and minced onion and horseradish). Hell, I like them just steamed.
The mustard sauce also goes well with asparagus, another much-maligned
vegetable from my childhood that I worship, and which will also be on
alleged BS recipe page. Maybe. Whatever.

   * For 2 side dishes (or one main dish), about 2 cups trimmed brussels
     sprouts (cut off the woody base and remove any yellow or wilted
     leaves)
   * 1/4 cup mustard (anything but that yellow shit you get in the squeeze
     bottle), preferably hot plain mustard, Dijon, or mustard with seeds
   * 2 t melted butter
   * 1 T herb vinegar
   * 1 T grated fresh ginger
   * Juice of one lemon
   * Minced fresh herbs of choice (I sometimes use dill or basil)
     (optional)

Steam sprouts, about 8-10 minutes (don't overcook into bitter mush). Mix
all other ingredients in a bowl. Coat sprouts. Eat.