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