Gastronomixs

Mussels in parchment paper

A classic method of preparing fish that is also perfect for mussels. Of course, you can experiment with the various ingredients. 

Mussels in parchment paper

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Ingredients

250

g

mussels

2

tbsp

onion, minced

2

tbsp

leek, finely sliced

2

tbsp

celeriac, finely diced (brunoise)

2

tbsp

carrot, finely diced (brunoise)

2

tbsp

fennel, finely diced (brunoise)

1

clove

garlic

4

sprigs

thyme

50

g

butter

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.
  • Take a piece of baking paper of appropriate size (approximately twice the size of an A4 sheet) and place the sliced vegetables, garlic and thyme on one side.
  • Pile the mussels on the vegetables, place the butter on top and drizzle with a few tablespoons of wine, white vermouth or Pernod (if desired).
  • Cover with the rest of the baking paper and fold the edges over all the way round.
  • Place in the preheated oven for a few minutes until all the mussels open.
  • Bring to the table immediately and cut the paper open to serve. This will release the delicious aromas.

Serving suggestions

  • The classic way to serve this dish is with chips and home-made mayonnaise with a dash of lemon juice.
  • Delicious with a light sauce made from egg yolk and olive oil.

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