Description
This Mussels en Papillote recipe combines tender mussels with roasted green chile, fennel, and saffron in a light white wine sauce.
Ingredients
Scale
- 2 lb mussels, scrubbed and debearded
- 2 tbsp olive oil
- 1 shallot, finely minced
- 2 cloves garlic, thinly sliced
- 1/2 bulb fennel, shaved thin
- 1/2 cup dry white wine (Muscadet)
- 1/4 cup chicken stock
- 1/2 cup roasted green chile, finely chopped
- Pinch of saffron threads, bloomed in 1 tbsp warm water
- 2 tbsp butter, cubed
- 2 tbsp parsley, finely chopped
Instructions
- Preheat oven to 400 degrees.
- In a sauté pan, warm olive oil. Sweat shallot, garlic, and fennel until translucent (do not brown).
- Add wine, stock, green chile, and saffron. Reduce slightly.
- Divide mussels into 4 parchment squares. Spoon sauce and vegetables over each. Add a cube of butter. Fold parchment tightly into sealed packets.
- Place packets on a sheet tray and bake for 8–10 minutes.
- Serve sealed; open at the table to release steam and aroma. Finish with parsley.