Bring a large pot of water to a full boil. Drop Brussels sprouts into the water and cook until they are bright green and tender, about 8 minutes. Drain thoroughly. Melt butter in a small skillet over low heat. When butter begins to bubble, add sprouts and season to taste with salt. Cover the skillet with a tight-fitting lid and steam sprouts in butter for 3-4 minutes. Just before serving, toss in chives and parsley. Serves 8.