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Mussels en Papillote with Coconut, Ginger and Citrus
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Mussels en Papillote with Coconut, Ginger and Citrus
If you grow lemon balm in your garden, try it as an alternative to the lemon thyme in this recipe. You'll need 4 metres of baking parchment to wrap the mussels.
- Preparation time: 10 minutes
- Cooking time: 10 minutes
-
Total time:
20 minutes
Serves: 4
Ingredients
- 1.25kg mussels
- Small sprig lemon thyme, leaves only
- 50g chopped fresh ginger
- 2 stems lemon grass, crushed and chopped
- Juice and grated zest of 1 lemon
- Juice and grated zest of 1 lime
- 5 cloves garlic, thinly sliced
- Salt and freshly ground pepper
- 200ml coconut milk
- 1 medium egg white, beaten
Method
- Preheat the oven to 220°C, gas mark 7 (or higher if your oven has a higher setting).
- Scrub the mussels and pull away their beards. Discard any open mussels that don't close when sharply tapped.
- Combine the lemon thyme leaves, ginger, lemon grass, lemon and lime juices and zest and the garlic in a large bowl. Add the mussels, season and mix well.
- Take a piece of baking parchment about 1m long. Spoon a quarter of the mussel mixture onto one end and drizzle over a quarter of the coconut milk. Brush the edges of the paper with egg white, fold the paper over the mussels to form a package and press the edges together. Fold each edge over firmly to seal. Repeat with the other mussels. Transfer the packages to 1 or 2 baking trays. Sprinkle a little water over each package. Place them in the oven for about 10 minutes. When the paper is brown, the mussels should be ready. Serve in the bags and open them at the table.
Comments
This recipe was first published in Mon Mar 01 00:00:00 GMT 2004.
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