Rinse Brussels sprouts, cut off stem and slice in half lengthwise.

Heat pan (preferably cast iron) to medium high and add the olive oil. Once hot, add brussel sprouts and stir fry for a few minutes, until they start to brown on the outside.

Add the salt, garlic powder and pepper, and saute for another minute. Add the water, stir, lower the heat, and cover for a few minutes. Note: add more water if the pans gets dry, but you definitely don't want to boil these babies.

Once the pan is dry again, add the mustard, white wine. Stir, cover and continue to cook until on the tender side.