Microwaved Mussels In Curry Sauce
|Mussels in shells||2 Quart|
|White wine||3 Tablespoon|
|White of leek||14 Ounce|
|Mild curry powder||1 Teaspoon|
|Sour cream||2 Tablespoon (creme fraiche)|
|Chopped parsley||1 Tablespoon|
Scrub the mussels and rinse under cold running water.
Discard any with open or broken shells.
Put half the mussels in a dish, add the white wine and microwave on HIGH for 3 minutes.
Remove the cooked mussels with a slotted spoon and set over a bowl to drain.
Put the remaining mussels into the dish and microwave on HIGH for 3 minutes.
Remove the mussels from their shells, discarding any that have not opened.
Filter the cooking liquid and the liquid that has drained from the mussels.
Remove the roots and the outer leaves of the leeks.
Cut them in half or in quarters if large, and then cut into 1/2 inch (1.25 cm) sections.
Rinse thoroughly, drain and put into the dish in which the mussels were cooked.
Stir the curry powder into the mussel liquid and pour over the leeks.
Cover and microwave on HIGH for 9 minutes.
Mix together the egg and the sour cream (creme fraiche) with a fork.
Stir into the leeks.
Add the mussels, stir carefully and cook fori minute on HIGH.
Sprinkle with chopped parsley and serve at once.