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Papillote of seafood

Papillote of seafood

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Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Cook:
    • Ready in 30-40 minutes
  • Easy
  • Serves 2

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal251
fat9g
saturates4g
carbs10g
sugars0g
fibre2g
protein25g
low insalt1.09g
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Ingredients

For the parcels

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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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Overall rating

Rating: 4 out of 5.3 ratings
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