Egg And Mussel Ramekins
|Mussels in their shells||1 Quart|
|Shallots||2 , sliced|
|Sour cream||4 Teaspoon (Cream Fraiche)|
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,