Prep time: 20 minutes + 15 minutes in the oven / on the grill ⏰
Difficulty: easy ✅
Serves: 4 🥗
- 40 cl GIMBER
- 1 kg bouchot mussels
- 2 carrots
- 1 stalk of green celery
- 1 red chilli
- 1 lime
- 2 stalks of lemongrass
- 4 sprigs of coriander
- 4 sprigs of thyme
- black pepper
- 8 sheets of baking parchment
- butcher's twine
- Preheat the oven to 220ºC.
- Rinse the mussels in cold water, discard any broken shells and remove any beards.
- Peel and finely dice the carrots. Peel the celery with a vegetable peeler to get rid of the strings. Slice the lemongrass into thin rings and finely chop the chilli.
- Cover two thirds of a sheet of baking parchment with a second sheet, to create a double layer of paper in the middle. Arrange a quarter of the mussels, the carrots, the celery, the lemongrass and the chilli onto this section. Add a sprig of coriander and thyme, then pour some lime juice and 10 cl of GIMBER over the mussels. Season well with black pepper.
- Carefully fold the baking parchment to create a papillote, tying the ends with twine (so it looks like a sweet in its wrapper). Repeat for the other papillotes.
- Arrange all four papillotes on a baking sheet, placing them in the oven for 15 minutes until cooked through.
TIP: you can also grill these papillotes on the BBQ with the lid closed or in a fireproof dish.
Serve the parcels on a plate, allowing your guests to open them at the table (ideally as an appetiser or a starter).