Papillote of seafood

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

  • kcal251
  • fat9g
  • saturates4g
  • carbs10g
  • sugars0g
  • fibre2g
  • protein25g
  • salt1.09g
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Ingredients

  • 2 splashes of olive oil
    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

    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 onions

    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

    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

    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 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

    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

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.

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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
4

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!

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