In a large casserole dish over a medium heat, add the oil followed by the shredded sprouts. Cook and stir for 2 minutes until the sprouts begin to soften. Add the wine and continue to cook for 6 to 8 minutes until the wine reduces. Once the wine has reduced, pour in the cream and cook for a further 2 minutes. Season with salt, pepper and nutmeg to taste. Serve immediately.
Brussels sprouts almost always need a little cleaning up before being cooked. For this dish, remove the outer layer of the sprout and cut off the stem. You can then shred the sprout ready for cooking.