Papillote of seafood

Papillote of seafood

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Cooking time

Cook: 40 mins Ready in 30-40 minutes

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
251
protein
25g
carbs
10g
fat
9g
saturates
4g
fibre
2g
sugar
0g
salt
1.09g

Ingredients

  • 2 splashes of olive oil
  • 1 red onion, halved and cut lengthways into slim wedges
  • 2 spring onions, finely sliced on the diagonal
  • 2 baby fennel bulbs (or 1 small regular one), finely sliced on the diagonal
  • a nugget of fresh root ginger, peeled and very thinly sliced
  • 1 stalk of lemongrass, finely sliced on the diagonal
  • 2 star anise
  • a small handful of fresh coriander, roughly chopped
  • 1 garlic clove, finely chopped
  • 600g bag mussels, scrubbed
  • 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

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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.

Recipe from Good Food magazine, February 2003

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Comments

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poopgirl's picture
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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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