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🍽️ Mussels Baked in Paper

344 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg mussels
• 1 tbsp finely chopped ginger
• Limes (zest)
• 2 Limes (juice)
• 6 finely chopped garlic cloves
• salt
• pepper (from the mill)
• 200 ml coconut milk (unsweetened, can)
• 4 sheets parchment paper (large)

Instructions

1. 1. Thoroughly rinse the mussels under running water and remove any dirt or debris.
2. 2. Finely grate the zest of one lime and squeeze out the juice.
3. 3. Dice the ginger into very small cubes.
4. 4. Mash the garlic cloves into a paste using a fork.
5. 5. Place the mussels into a large bowl.
6. 6. Add the ginger, lime zest, lime juice, and garlic paste to the bowl.
7. 7. Season the mixture with salt and black pepper to taste.
8. 8. Mix everything well so that the mussels are evenly coated with the flavors.
9. 9. Divide the mussel mixture into four equal portions.
10. 10. Take four square sheets of parchment paper.
11. 11. Place one portion of mussels in the center of each sheet of paper.
12. 12. Divide the coconut milk into four equal parts as well.
13. 13. Drizzle one quarter of the coconut milk over each portion of mussels.
14. 14. Fold the parchment paper over the filling.
15. 15. Fold the edges of the paper multiple times to create a tightly sealed packet.
16. 16. Preheat the oven to 250 degrees Celsius.
17. 17. Line a baking tray with fresh baking paper.
18. 18. Place the paper packets onto the prepared baking tray.
19. 19. Slide the tray into the preheated oven.
20. 20. Bake the packets for about 10 minutes.
21. 21. Watch closely until the paper turns golden brown.
22. 22. Remove the tray from the oven once the time is up.
23. 23. Place the hot packets onto individual plates.
24. 24. Serve the mussels immediately while hot.
25. 25. Discard any mussels that did not open during cooking.
26. 26. Note: Mussels that remain closed may be spoiled and should not be eaten.

Nutrition per serving

• kcal: 344
• Protein: 33 g · Fett/Fat: 17 g · Carbs: 12 g