Name: Papillote of seafood
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: French
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; two 30 x 42cm sheets of non-stick baking parchment (approx A3 size) and string

Home
Recipes
Papillote of seafood

Papillote of seafood

Jean Christophe Novelli

Save recipe

Serves 2

Easy

Cook: 40 mins

Ready in 30-40 minutes

A star rating of 4.3 out of 5.4 ratingsRate

loading...

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

Healthy

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal251
fat9g
saturates4g
carbs10g
sugars0g
fibre2g
protein25g
salt1.09g

low

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now