Couscous Ring Mold With Seafood Recipe
I am on High Protein diet and if you are doing the same then its advisable for you to include this recipe of Couscous Ring Mold With Seafood in your diet for sure. The Couscous Ring Mold With Seafood holds a high place in the European cuisine. I prefer to make Couscous Ring Mold With Seafood as an Appetizer for all my family get-togethers. Couscous Ring Mold With Seafood can be eaten by anyone following a High Protein diet. Just try this Couscous Ring Mold With Seafood recipe, and you will never want to go for another recipe again.
Ingredients
2 quarts mussels in their shells
4 tbsp dry white wine
7 oz frozen shrimp (prawns)
7 oz white button mushrooms
Salt
Pepper
2 tbsp fresh lemon juice
1 oz butter
3/4 cup couscous semolina
1 chicken bouillon (stock) cube
1 large egg
1/2 tsp allspice
4 tbsp grated Parmesan cheese
3 tbsp golden raisins (sultanas)
1/2 cup pine nut kernels
2 tbsp sour cream (creme fraiche)
Directions
Scrub and rinse the mussels, discarding any with open or broken shells.
Put half the mussels into a dish with the white wine and microwave for 3 minutes on HIGH.
Lift the mussels out of the cooking liquid with a slotted spoon and set aside.
Discard any that have not opened.
Return the remaining mussels to the dish and microwave on HIGH for 3 minutes.3.
Put the frozen shrimp (prawns) in a small dish and defrost in the microwave oven for 1 minute on HIGH.
Wipe the mushrooms with a damp cloth or kitchen paper and slice finely.
Put the mushrooms in a small casserole, add salt and pepper and pour the lemon juice over.
Cover and microwave on HIGH for 3 minutes.
Remove the mussels from their shells and filter the cooking liquid.
Put three-quarters of the butter in a bowl and melt in the microwave oven for 1 minute on HIGH.
Add the couscous semolina, stir well, return to the oven and microwave for a further 2 minutes on HIGH.
Heat 1 3/4 cups (400 ml/14 fl oz) of water in the microwave oven for 2 minutes.
Crumble the chicken bouillon (stock) cube over the couscous.
Pour the hot water over, stir well and microwave on HIGH for 3 minutes.
Whisk the egg with a fork.
Stir into the couscous and season with salt and pepper.
Add the allspice, grated Parmesan, raisins (sultanas) and pine kernels.
Lightly butter the base of a Pyrex ring mold (mould).
Pour the mixture into it and cook on HIGH for 2 minutes.
Mix together the shrimp (prawns), mussels, mushrooms, cooking liquid from the mussels and the sour cream
Put half the mussels into a dish with the white wine and microwave for 3 minutes on HIGH.
Lift the mussels out of the cooking liquid with a slotted spoon and set aside.
Discard any that have not opened.
Return the remaining mussels to the dish and microwave on HIGH for 3 minutes.3.
Put the frozen shrimp (prawns) in a small dish and defrost in the microwave oven for 1 minute on HIGH.
Wipe the mushrooms with a damp cloth or kitchen paper and slice finely.
Put the mushrooms in a small casserole, add salt and pepper and pour the lemon juice over.
Cover and microwave on HIGH for 3 minutes.
Remove the mussels from their shells and filter the cooking liquid.
Put three-quarters of the butter in a bowl and melt in the microwave oven for 1 minute on HIGH.
Add the couscous semolina, stir well, return to the oven and microwave for a further 2 minutes on HIGH.
Heat 1 3/4 cups (400 ml/14 fl oz) of water in the microwave oven for 2 minutes.
Crumble the chicken bouillon (stock) cube over the couscous.
Pour the hot water over, stir well and microwave on HIGH for 3 minutes.
Whisk the egg with a fork.
Stir into the couscous and season with salt and pepper.
Add the allspice, grated Parmesan, raisins (sultanas) and pine kernels.
Lightly butter the base of a Pyrex ring mold (mould).
Pour the mixture into it and cook on HIGH for 2 minutes.
Mix together the shrimp (prawns), mussels, mushrooms, cooking liquid from the mussels and the sour cream
