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Egg And Mussel Ramekins Recipe
|Mussels in their shells||1 Quart|
|Shallots||2 , sliced|
|Sour cream||4 Teaspoon (Cream Fraiche)|
Serving size: Complete recipe
Calories 1247 Calories from Fat 477
% Daily Value*
Total Fat 53 g81.9%
Saturated Fat 17.7 g88.3%
Trans Fat 0 g
Cholesterol 1142.7 mg380.9%
Sodium 3017.5 mg125.7%
Total Carbohydrates 46 g15.2%
Dietary Fiber 0.03 g0.13%
Sugars 2.3 g
Protein 140 g279.1%
Vitamin A 69% Vitamin C 133.1%
Calcium 39.5% Iron 231.5%
*Based on a 2000 Calorie diet
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,