Mussels in Parchment
- Preparing Time: -
- Total Time: -
- Served Person: 6 Appetizer Servings
- olive oil
- 6 tablespoons olive oil
- 6 tablespoons dry white wine
- Carbohydrate 6 g(2%)
- Cholesterol 25 mg(8%)
- Fat 18 g(27%)
- Fiber 0 g(2%)
- Protein 11 g(22%)
- Saturated Fat 3 g(13%)
- Sodium 264 mg(11%)
- Calories 236
Preparation Preheat oven to 425°F. Cut out six 14 x 14-inch pieces of parchment or foil. Fold parchment in half; cut into half-heart shape. Unfold hearts and place on work surface; brush parchment with oil. Spoon 2 tablespoons tomatoes, 1 tablespoon leek, 1 tablespoon cilantro and 1 teaspoon ginger onto 1 half of each heart. Drizzle 1 tablespoon wine over each. Arrange 6 mussels atop vegetable mixture. Drizzle 1 tablespoon oil over mussels. Fold up parchment packages, sealing edges and using paper clips to fasten, if necessary. Place on baking sheet. Bake packages 10 minutes. Transfer to plates; allow diners to open packages.
Preparation Preheat oven to 425°F. Cut out six 14 x 14-inch pieces of parchment or foil. Fold parchment in half; cut into half-heart shape. Unfold hearts and place on work surface; brush parchment with oil. Spoon 2 tablespoons tomatoes, 1 tablespoon leek, 1 tablespoon cilantro and 1 teaspoon ginger onto 1 half of each heart. Drizzle 1 tablespoon wine over each. Arrange 6 mussels atop vegetable mixture. Drizzle 1 tablespoon oil over mussels. Fold up parchment packages, sealing edges and using paper clips to fasten, if necessary. Place on baking sheet. Bake packages 10 minutes. Transfer to plates; allow diners to open packages.
