Recipe - Royal Braised Chicken (Murgh Korma Shahi)

1 tablespoon Olive oil
100 g Shallots; chopped (3 1/2oz)
1 Fish stock cube; made up
with 450 ml
; (Three fourths pint) water
150 ml Dry white wine; ( One fourth pint)
500 g Jersey Royal Potatoes;
washed and cut in
; half lengthways
; (1lb)
2 Cloves garlic; crushed
400 g Mussels; (or any other shell
; fish), well
; scrubbed and beards
; removed* (13oz)
2 tablespoon Flat leaf parsley; roughly
chopped
Salt and freshly ground
black pepper
2 tablespoon Single cream; (optional)

Heat the oil gently in a thick based saucepan and add the shallots, let
them sweat for 34 minutes.

Add the stock, wine, garlic and Jersey Royals, bring to the boil and simmer
gently for 15 minutes or until tender to the knife point.

Stir in the mussels, bring to the boil once again and then simmer gently
for 3 minutes or so, until the mussels open.

Gently stir in the parsley and season to taste, adding the cream just
before serving.

Notes *Chef's TipAny mussels that do not close when slightly tapped on a
work surface should be discarded.

Converted by MC_Buster.

NOTES : A delicious hearty supper.The Jersey Royals add to the delicious
base of Moules Mariniere.

Converted by MM_Buster v2.0l.