Mussels in an oven bag

This is similar to preparing the mussels in parchment or baking paper, but has a number of unique qualities of its own. The bag reserves space for the aromas to circulate optimally, and also makes for a very nice presentation at the table. This is one highly recommendable version, but the recipe can be varied endlessly. 

Mussels in an oven bag

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smoked bacon, chopped



spring onions, cut into rings



celery, chopped



garlic, finely chopped






dry white wine

Preparation method

  • Preheat the oven to 180°C.
  • Rinse the mussels in plenty of cold water. Discard any mussels with a broken shell. Lightly tap any open mussels to see whether they close shut. If they do, they are still alive and are fine to use; if they don't, discard.
  • In a mussels pan or other large pan, heat some peanut oil and fry the diced bacon in it briefly.
  • Put the mussels in an oven bag. Add the sliced vegetables, the bacon and the thyme.
  • Pour a generous splash of white wine into the bag, and tie with kitchen string to close.
  • Steam for approximately 10 minutes in the oven. When all the mussels are open, they are done.
  • Serve immediately, cutting the bag open at the table.

Serving suggestions

  • Serve as an entremets course or main dish, e.g. with a baked potato and basil mayonnaise.
  • Use the juices from the bag as a basic ingredient in a rich soup with cream and saffron.

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