Menu
Papillote of seafood

Papillote of seafood

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Cook: 40 mins Ready in 30-40 minutes

Easy

Serves 2
For the ultimate dîner à deux, dip into Jean-Christophe Novelli's dramatic seafood dish

Nutrition and extra info

  • Healthy

Nutrition per serving

  • kcalories251
  • fat9g
  • saturates4g
  • carbs10g
  • sugars0g
  • fibre2g
  • protein25g
  • salt1.09g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 splashes of olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, halved and cut lengthways into slim wedges

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 spring onions, finely sliced on the diagonal

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 baby fennel bulb (or 1 small regular one), finely sliced on the diagonal

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • a nugget of fresh root ginger, peeled and very thinly sliced

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 stalk of lemongrass, finely sliced on the diagonal
  • 2 star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • a small handful of fresh coriander, roughly chopped
  • 1 garlic clove, finely chopped
  • 600g bag mussels, scrubbed

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 140g shelled raw tiger prawns, defrosted if frozen
  • about 100ml/3½ fl oz white wine
  • about 3-4 tbsp coconut milk

For the parcels

  • two 30 x 42cm sheets of non-stick baking parchment (approx A3 size) and string

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. Preheat the oven to 220C/ gas 7/fan 200C. Heat a splash of oil in a large saucepan, add the onion, spring onions, fennel, ginger, lemongrass, star anise and coriander and toss over a high heat for a few minutes until the vegetables begin to soften.

  2. Throw in the garlic and season to taste, then shoot in the mussels and prawns and splash in the wine – just enough to moisten the mussels without drowning them. Cover and cook for 30 seconds -1 minute only, then remove from the heat and check the mussels are open – if they’re not, put the pan back on the heat for a few seconds until they are.

  3. Scoop the mussels and vegetables out into a bowl, using a slotted spoon (leave the juices in the pan). Pour the coconut milk into the pan (use the same quantity as the liquid already there) and boil for about 4 minutes until reduced to a thickish, syrupy jus. Return the mussels and vegetables to the pan, drizzle with a little oil and shake to mix everything together.

  4. Take a sheet of non-stick baking parchment and push it into a deep medium-sized saucepan. Spoon in half the mussels and vegetables and one star anise. Lift the paper out and twist the top to make a money bag. Tie tightly with string then make another bag. 5 Stand the bags in a large baking dish or roasting tin, then give them a quick blast in the oven for 3-4 minutes – just until you can see the crunched tops of the paper start to scorch. Lift the bags out, stand each one on a plate and untie. At the table, open the bags and breathe in the wonderful aroma before tucking in.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

catie74's picture

Had this after a fill of native and pacific oysters simply shucked with some lemon juice. Yummy seafood feast.

poopgirl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for a special valentines dinner for myself and the boyfriend. I made sure that I bought the finest mussels from my local fish monger and spent ages scrubbing and de-bearding them. It's a very easy, simple dish to make, however I am never sure how to slice the fennel bulb so it came out a bit chunky and slightly overpowered the whole dish. I also threw in some scallops that I had frozen. I did 3 courses, so this is a perfect seafood dish which is light and leaves plenty of room for desert!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.