Chicken With Mussels
|Leek||1 (White Part Only)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Mussels||1 Quart (In Their Shells)|
|Garlic||1 Clove (5 gm), crushed|
|Dry vermouth||3 Tablespoon|
|Sour cream||1⁄3 Cup (5.33 tbs) (Creme Fraiche)|
|Chopped parsley||1 Tablespoon|
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.