Mussels In Parchment
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
6 tbsps
Olive Oil12 tbsps
Tomatoes (chopped)6 tbsps
Cilantro (chopped fresh)6 tsps
Ginger (minced fresh)6 tbsps
White Wine (dry)Directions:
1
Preheat oven to 425°F
2
Cut out six 14 x 14-inch pieces of parchment or foil
3
Fold parchment in half; cut into half-heart shape
4
Unfold hearts and place on work surface; brush parchment with oil
5
Spoon 2 tablespoons tomatoes, 1 tablespoon leek, 1 tablespoon cilantro and 1 teaspoon ginger onto 1 half of each heart
6
Drizzle 1 tablespoon wine over each
7
Arrange 6 mussels atop vegetable mixture
8
Drizzle 1 tablespoon oil over mussels
9
Fold up parchment packages, sealing edges and using paper clips to fasten, if necessary
10
Place on baking sheet
11
Bake packages 10 minutes
12
Transfer to plates; allow diners to open packages
13
Preheat oven to 425°F
14
Cut out six 14 x 14-inch pieces of parchment or foil
15
Fold parchment in half; cut into half-heart shape
16
Unfold hearts and place on work surface; brush parchment with oil
17
Spoon 2 tablespoons tomatoes, 1 tablespoon leek, 1 tablespoon cilantro and 1 teaspoon ginger onto 1 half of each heart
18
Drizzle 1 tablespoon wine over each
19
Arrange 6 mussels atop vegetable mixture
20
Drizzle 1 tablespoon oil over mussels
21
Fold up parchment packages, sealing edges and using paper clips to fasten, if necessary
22
Place on baking sheet
23
Bake packages 10 minutes
24
Transfer to plates; allow diners to open packages