Mussel papillote, coconut milk, chili, ginger and garlic


250g black mussels


Mussel papillote, coconut milk, chili, ginger and garlic by Chef George Jardine

1 lime, quartered

1 chilli, chopped

10g thinly sliced ginger

1 bulb garlic, crushed

100ml coconut milk

1 stick lemongrass, bruised

1 bunch coriander, chopped

10g flat-leaf parsley, chopped

A bottle of Real McCoy Riesling


Place the washed mussels into a large pot with all the other ingredients except coriander and parsley.

Place the lid on the pot and boil until the mussels are opened.  This should take no more than 5 minutes.

Roughly chop the coriander and parsley and add before eating.

To serve ‘en papillote’, line a bowl with a large square of baking paper (40cm squared), with a smaller square of tin foil (15cm squared) at the centre.

Scoop cooked mussels and a generous helping of sauce and roll to create a bag.  Open at the table to release some steam and wonderful aroma.

Alternatively serve in a deep bowl with fresh bread.

Download PDF