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Chicken With Mussels

admin's picture
Ingredients
  Leek 1 (White Part Only)
  Chopped shallots 2
  Butter 1⁄2 Tablespoon
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Mussels 1 Quart (In Their Shells)
  Chicken 2 Pound
  Garlic 1 Clove (5 gm), crushed
  Salt To Taste
  Pepper To Taste
  Dry vermouth 3 Tablespoon
  Sour cream 1⁄3 Cup (5.33 tbs) (Creme Fraiche)
  Chopped parsley 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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2 Comments

Anonymous's picture
Why on g-d's green earth would you possibly use a microwave? Are you suggesting we make this at our office?
Samina.Tapia's picture
No, the recipe is for those who prefer to cook in the microwave at home. Cooking in the microwave is quick and it is believed that this method helps to retain the nutrients in food. You can make the same dish on the stove-top if you like. And if you want to impress your colleagues at work with your cooking skills, you can actually make this for a pot luck at office :)