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.
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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.