Coarse or kosher salt and freshly ground pepper to taste, be generous
Toss the brussels sprouts with the lemon and orange juices.
Heat a large skillet over medium high heat, and add the olive oil. Add the mustard seeds and the shallots and saute for 3 minutes until the shallots are tender. Add the shredded brussels sprouts, season with salt and pepper, and saute for about 5 minutes, until the Brussels sprouts are wilted. Serve hot or warm. Or eat cold out of the container for breakfast the next day. Yah.