Mussels en papillotte
As soon as you take a bite of these mussels en papillote, you'll feel transported to Italy. The mussels are cooked inside aluminim pouches; steamed with the finest ingredients. This dish is sure to make mussel lovers very happy.
Add extra chilli peppers for more heat!
Preheat the oven to 180°C. Wash the mussels and remove any broken ones.
Take four large sheets of aluminum foil. Later, when you fold them, there should still be enough space between the shells and the top to allow the steam to circulate properly. Fold the foil in half and place a sheet of baking paper, cut to size, inside.
Fold the edges of the foil slightly upwards so the liquid doesn't spill out when you fill the packet.
Distribute the mussels onto the baking paper, making sure not to stack the mussels on top of each other, as they will have a harder time opening. Add white wine, fish stock, parsley, chilli pepper, tomatoes, and a generous drizzle of olive oil onto the baking paper sheets. Season with pepper. You can also add some salt, but keep in mind that the liquid released from the shells will already be quite salty.
Fold the foil sheets closed over the filling and fold the edges over about 1 cm to ensure the pouches are well sealed. Again, make sure there is enough space inside for the steam to circulate. Place the packets on a baking tray in the preheated oven for 10-15 minutes. Check if the mussels are ready by slightly opening the foil. If the shells are open, the dish is ready.
Before serving, open the aluminum pouch and garnish the filling with a few basil leaves.
