Chicken With Mussels Recipe
Summary
Ingredients
| 1 leek, white part only | ||
| Shallots | 2 , finely chopped | |
| Butter | 1/2 Tablespoon | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| 1 quart mussels in their shells | ||
| Chicken | 1 | |
| Garlic | 1 Clove (5gm), crushed | |
| Salt | To Taste | |
| Pepper | 1 | |
| Dry vermouth | 3 Tablespoon | |
| Creme fraiche | 1/3 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
Directions
Remove the root and outer leaf of the leek and quarter lengthwise.
Wash thoroughly, then cut into slices.
Put the shallots and leek in a casserole.
Add the butter and white wine.
Cover and microwave on HIGH for 5 minutes.
Scrub the mussels under plenty of cold running water, discarding any with broken shells.
Put them in a dish with 3 tablespoons (2 tablespoons) of water.
Cover and microwave on HIGH for 3 minutes, shaking the dish once or twice.
When all the mussels have opened, remove from their shells and set aside.
Strain the cooking liquid.
Cut the chicken in 4 pieces, discarding the backbone.
Remove the skin.
Add the chicken to the shallots and leek.
Add the garlic.
Pour over the mussel cooking liquid and season lightly with salt and pepper.
Cover and microwave on HIGH for 10 minutes.
Turn the chicken pieces.
Add the vermouth and sour cream (creme fraiche).
Cook for a further 10 minutes on HIGH.
Wash thoroughly, then cut into slices.
Put the shallots and leek in a casserole.
Add the butter and white wine.
Cover and microwave on HIGH for 5 minutes.
Scrub the mussels under plenty of cold running water, discarding any with broken shells.
Put them in a dish with 3 tablespoons (2 tablespoons) of water.
Cover and microwave on HIGH for 3 minutes, shaking the dish once or twice.
When all the mussels have opened, remove from their shells and set aside.
Strain the cooking liquid.
Cut the chicken in 4 pieces, discarding the backbone.
Remove the skin.
Add the chicken to the shallots and leek.
Add the garlic.
Pour over the mussel cooking liquid and season lightly with salt and pepper.
Cover and microwave on HIGH for 10 minutes.
Turn the chicken pieces.
Add the vermouth and sour cream (creme fraiche).
Cook for a further 10 minutes on HIGH.
Comments
Comments: 2 |
Add a Comment
Anonymous says :
Why on g-d's green earth would you possibly use a microwave? Are you suggesting we make this at our office?
Posted on: 17 January 2012 - 12:32pm
Samina Tapia says :
No, the recipe is for those who prefer to cook in the microwave at home. Cooking in the microwave is quick and it is believed that this method helps to retain the nutrients in food. You can make the same dish on the stove-top if you like. And if you want to impress your colleagues at work with your cooking skills, you can actually make this for a pot luck at office :)
Posted on: 18 January 2012 - 11:30am
Chef
