Shredded Brussels Sprouts With Pecans And Mustard Seeds

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1/3 cup pecans, coarsely chopped

2 containers (10 ounces each) Brussels sprouts, ends trimmed

1/2 tablespoon butter

2 teaspoons olive oil

1 tablespoon yellow mustard seeds

1 to 2 tablespoons fresh lemon juice

Coarse salt and ground pepper

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