We don’t know who Lisanne was/is, other than she was a mate of Griggers and that she made this recipe up on a whim whilst in France. The reason that it appears in English Food is that it is rather reminiscent of the old English recipes of cooking oysters with chicken. I have already done the steak, kidney and oyster pudding with great success, but the thought of a eating a chicken stuffed with mussels a little odd – and don’t forget the last mussel recipe I did was very odd. However, as we have discovered along the way, this damn book is full of surprises, so we shall see…
You need to get hold of a chicken that weighs around four or five pounds as well as a nice bag of fresh, live mussels that weighs around three or four pounds.
Begin by browning the chicken all over in some olive oil along with a large chopped onion and a chopped carrot in a flame-proof casserole. Add a bouquet garni (see here for some suggestions as to what you should put in it) and a quarter of a pint of dry white wine. Bring to a steady simmer and cook for 45 minutes. Meanwhile, open around two-thirds of the mussels in a very hot pan using another quarter pint of wine. Any mussels that remain closed should be discarded, Griggers says.* Pluck the mussels from their shells and carefully stuff them into the cavity of the now half-cooked chicken. Strain the cooking liquor from the mussels into the dish and tuck the remainder of the mussels all around the chicken. Season and cook for a further 30-45 minutes.
When the chicken is ready, remove it to a serving dish, scatter the mussels around it, and scatter chopped parsley all over it. Skim and strain the sauce into a sauceboat and eat with good bread – no vegetables required says Giggers, just a green salad to follow.
#235 Lisanne’s Chicken with Mussels. I must say I was very dubious about this one and continued to be dubious a few mouthfuls later. However, I put that down to the novel flavour combination because I soon realised it was very good! The chicken was beautifully succulent and the mussels tender, though cooking them this was gives the eater a real strong mussel-hit, but if you like your seafood, then certainly give this a go. The sauce made by the cooking liquor was divine. 7.5/10
*FYI: According to the telly programme QI, this is absolute nonsense and it is Jane Grigson who is to blame for this myth. The first mention of chucking out your un-opened mussels appears in Jane Grigson’s Fish Book and people have followed this advice evermore. However, there is actually no evidence that unopened mussels will poison you – in fact, you just as likely to be poisoned by a live mussel than a dead one. That said, I still chucked out my unopened ones!