Place lemon juice in a large bowl.
Cut bottoms off sprouts and discard.
Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices; if cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise; the slices toward the stem end should be thinner, to help pieces cook evenly.
As you work, transfer slices into bowl with lemon juice.
When all sprouts are sliced, toss them in juice and use your fingers to separate leaves.
Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.
When ready to serve, using a skillet large enough to hold all sprouts, set to high heat, add mustard seeds; wait a few seconds until they pop.
Once seeds have popped, add butter, sprouts and garlic; cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp; about 4 minutes.
Some leaves may brown slightly.
Add wine and sprinkle with salt and pepper.
Cook, stirring, 1 minute more.
Turn off heat, add salt and pepper to taste, and more lemon juice if desired.
Stir in the lemon zest, reserving a little for top of dish.
Transfer to a serving bowl; sprinkle with remaining zest and serve.
