Saturday kitchen: Garlic and parsley mussel parcels



Serve this simple dish as a light romantic supper or lunch for someone you care about. Enjoy with a crisp glass of white wine. Serves 2

1 kg prepared mussels
1 clove garlic, chopped
2 tbsp chopped parsley
A squeeze of lemon juice
Freshly ground black pepper
25g butter
Warm bread to serve

Preheat the oven to 220C. Preheat a baking sheet.

Cut two heart shapes from pieces of good quality greaseproof paper about 60cm long.

Fold each in half to crease the centre line.

Put half the mussels on one piece of greaseproof paper. Sprinkle over half of the garlic, parsley and lemon juice and season with pepper only.

Dot the top with the butter. Repeat with the remaining ingredients.

Fold over the greaseproof paper and twist the edges together to form a secure parcel that still allows steam to circulate.

Place on the hot baking sheet and bake in the oven for four-five minutes.

Each diner will then open their own parcel - advise them to discard any mussels that have not opened. Serve with plenty of warm bread.


This recipe is from CJ Jackson, principal of Billingsgate Seafood Training School. Go to for details.