Egg And Mussel Ramekins Recipe
Summary
Ingredients
| 1 quart mussels, in their shells | ||
| Shallots | 2 , sliced | |
| Butter | 2 Teaspoon | |
| Creme fraiche | 4 Teaspoon | |
| Eggs | 4 standard | |
| Pepper | 1 | |
Directions
Scrub the mussels and rinse under plenty of cold running water.
Discard any with shells that are broken or already open.
Spread on a dish, and add 2 tablespoons of water.
Cover and microwave on HIGH for 3 minutes.
Shake the dish midway through the cooking time.
Divide the shallots and butter between four ramekin dishes.
Microwave for 2 minutes on HIGH.
Remove the mussels from their shells.
Add 1 teaspoon of sour cream (creme f raiche) to each of the ramekins.
Put the mussels on top of the cream and carefully break one egg into each.
Prick the yolks in 2 or 3 places with a toothpick (cocktail stick) so that they do not burst during cooking.
Cover the ramekins and arrange in a circle in the microwave oven, leaving the center empty.
Cook on mediub for 5 minutes.
Leave to stand for 3 minutes,
Discard any with shells that are broken or already open.
Spread on a dish, and add 2 tablespoons of water.
Cover and microwave on HIGH for 3 minutes.
Shake the dish midway through the cooking time.
Divide the shallots and butter between four ramekin dishes.
Microwave for 2 minutes on HIGH.
Remove the mussels from their shells.
Add 1 teaspoon of sour cream (creme f raiche) to each of the ramekins.
Put the mussels on top of the cream and carefully break one egg into each.
Prick the yolks in 2 or 3 places with a toothpick (cocktail stick) so that they do not burst during cooking.
Cover the ramekins and arrange in a circle in the microwave oven, leaving the center empty.
Cook on mediub for 5 minutes.
Leave to stand for 3 minutes,
Chef
