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.

Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
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.