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Heat a large, heavy skillet over medium for 1 minute. Add olive oil and swirl to coat skillet. Add shallots and saute for 2 minutes. Stir in sprouts, salt if desired, and 3 tbs of water. Spread everything evenly across pan. Reduce heat to medium-low, cover, and cook for 5 minutes.
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Meanwhile, combine mustard, brown sugar, and remaining water in a small bowl. Stir until blended. Once sprouts have cooked for 5 minutes, pour mustard mixture over them and stir. Reduce heat to low, cover, and cook for 3 minutes, then stir. Remove from heat, and if you prefer, cook for 5 minutes more. Sprouts will get browner and more intensely flavored. Serve hot or warm with black pepper.
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