Mussels In Parchment Food

MUSSELS IN TOMATO-PARSLEY SAUCE BAKED IN PARCHMENT

Steps:

• Preheat oven to 400 degrees. Cut a sheet of parchment paper to measure 15 by 24 inches. Fold in half horizontally, and crease. Make a 1-inch fold on one open side; fold over again. Press firmly to seal. Repeat on opposite side to form a large pocket.
• Stir together all ingredients in a large bowl. Place parchment pocket in a roasting pan. Holding pocket up, pour in mussel mixture. Seal top by making a 1-inch fold. Fold over again; press firmly to seal. Lay pocket flat in pan.
• Bake mussels 20 minutes; all mussels should be open (discard any that remain closed). Serve immediately, opening packet at the table.

SEAFOOD BOIL WITH LOBSTERS AND MUSSELS

Steps:

• Make the herb butter: Pulse the butter and herbs in a food processor until well combined. Form into a log on a sheet of parchment paper, wrap and refrigerate until firm, at least 30 minutes.
• Prepare the seafood boil: Combine the salt, coriander seeds, fennel seeds, peppercorns, bay leaves, red pepper flakes, thyme, onions, celery, tomatoes, lemons and garlic in a large deep pot; add 6 quarts water. Cover and bring to a boil; uncover and cook 10 minutes. Add the wine and potatoes and return to a simmer; cook until the potatoes are just tender, about 20 minutes. Add the corn and boil until tender, about 8 more minutes.
• Meanwhile, cut each lobster in half with a chef's knife, starting at the cross mark on the back of the head (the lobster may continue to move for a minute). Remove the green tomalley and roe, if desired.
• Remove the corn and potatoes from the pot using a slotted spoon and transfer to a platter (it's OK if you remove some of the broth ingredients, too); cover with foil to keep warm. Add the lobsters to the pot and cook until the shells turn pink, 3 to 4 minutes. Add the mussels, pushing them down into the broth. Cover and cook, stirring once or twice, until the mussels open, about 5 minutes. Transfer the lobsters and mussels to a platter. (Discard any mussels that do not open.)
• Strain the broth through a fine-mesh sieve into a small saucepan. Slice the herb butter. Pour the broth into bowls; add the vegetables, seafood and some of the herb butter.

SUNNY'S EASY MUSSELS AND SHRIMP PAELLA POUCHES

Steps:

• For the seafood: Combine the olive oil, paprika, garlic, lemon zest, a pinch of salt and a few grinds of black pepper in a small bowl. Combine the frozen mussels and shrimp (still frozen) in a large bowl and drizzle the mixture over the top. Toss the seafood to evenly coat.
• For the pouches: Lay four 16- to 20-inch-long pieces of nonstick aluminum foil out on a flat surface and top each one with a piece of parchment paper the same size. Divide the ingredients equally amongst each pouch, starting with the onions in the center of each in a 3-by-5-inch rectangle. Top the onions with the tomato halves, a pinch of salt, rice, peas, then seafood. To close, pull the long sides up over the mixture to meet and fold down together leaving some room for steam (about an inch above your pile), then close the short ends and fold upwards for easy opening.
• Set the oven or grill to 375 degrees F.
• Arrange the pouches on a baking sheet if using the oven, just in case you have a tiny spill. Bake or place the pouches over the indirect heat and cook for 25 minutes. Remove one and open gently; if the mussels are not open and the shrimp are still a bit underdone, close and continue to cook for 5 more minutes. Remove the pouches, and, when cool enough to handle, open and spritz with lemon and garnish with parsley.

FISH EN PAPILLOTE

Steps:

• Place a rack in the center of your oven and preheat the oven to 425 degrees F.
• In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest the lemon right into the bowl (reserve the whole lemon). With a fork, mash the butter with canola oil to smoothly combine all of the ingredients. Cut the whole lemon into thin slices (you will need 8 slices total for the recipe).
• Assemble the Packets: Tear off 4 squares of parchment that are at least 12 inches on each side. Lay the sheet flat on a work surface. Place 1 cup of salad greens in the center of a sheet, leaving space at the top and bottom. On top of the greens, place 1 fish fillet so that it runs vertically top to bottom. Lightly sprinkle the fish with salt. With the back of a small spoon, spread one-quarter of the butter mixture on top of the fish. Lay 2 slices of lemon on top of the butter mixture and scatter 6 tomato halves around the fish.
• Fold the Parchment Packets: Lift the right and left sides of the paper up and towards the center, directly above the fish. Touch the two sides together and tightly roll them, folding as you go, until you reach the fish. Now, roll and crimp the top and bottom ends, rolling them towards the counter, away from the center of the fish. When you reach the end, tuck the end underneath the fish. Place the packet on a rimmed baking sheet, using the weight of the fish to hold the ends in place (you don't want the packet to come unsealed as it bakes). Repeat with remaining three packets. Reserve any remaining lemon slices for serving.
• Place in the oven and bake for 12 to 15 minutes, until the fish is fully cooked through and flakes easily with a fork. Serve warm with reserved lemon slices and additional fresh parsley as desired.

THE ULTIMATE SALMON IN PARCHMENT

Steps:

• Preheat oven to 350 degrees F. Place 2 sheet trays in oven to warm.
• To make the curry butter: Combine ingredients in a food processor and pulse until smooth.
• To prepare the Salmon and Mussels: Begin by making a seasoning with fennel and coriander seed and salt and pepper. Pound spices in a mortar and pestle, or grind with a coffee grinder, until you have a rough powder.
• In a large mixing bowl combine couscous, cilantro, lemon zest and half the spice mix. Stir well to combine, drizzle with olive oil, then divide evenly among 4 large pieces of parchment (big enough to create a folded pocket for the salmon). Nestle into the couscous 1 frozen chicken stock cube for each portion. Top with the piece of salmon and then sprinkle with remaining spice mix. Squeeze lemon juice over the top of each piece of fish and couscous then set 4 mussels around the fish in each packet. Fold over the parchment to create a pocket and trim paper to make a heart shape. Crimp over the edges, working from one end to the other to secure the paper tightly then brush with olive oil so the paper doesn't burn. Carefully transfer the parchment pockets to the hot sheet trays (you will probably need to put 2 per tray) then bake in the oven for 20 to 25 minutes.
• When done, the paper will puff up. Cut open tableside with scissors, top with curry butter, and shower with fresh chopped scallions and cilantro.

MUSSELS IN PARCHMENT

Steps:

• 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.