Bouchot mussels en papillotte

Prep time: 20 minutes + 15 minutes in the oven / on the grill ⏰
Difficulty: easy ✅
Gluten-free 🌽
Serves: 4 🥗


  • 40 cl GIMBER
  • 1 kg bouchot mussels
  • 2 carrots
  • 1 stalk of green celery
  • 1 red chilli
  • 1 lime
  • 2 stalks of lemongrass
  • 4 sprigs of coriander
  • 4 sprigs of thyme
  • black pepper


  • 8 sheets of baking parchment
  • butcher's twine


  1. Preheat the oven to 220ºC.
  2. Rinse the mussels in cold water, discard any broken shells and remove any beards.
  3. Peel and finely dice the carrots. Peel the celery with a vegetable peeler to get rid of the strings. Slice the lemongrass into thin rings and finely chop the chilli.
  4. Cover two thirds of a sheet of baking parchment with a second sheet, to create a double layer of paper in the middle. Arrange a quarter of the mussels, the carrots, the celery, the lemongrass and the chilli onto this section. Add a sprig of coriander and thyme, then pour some lime juice and 10 cl of GIMBER over the mussels. Season well with black pepper.
  5. Carefully fold the baking parchment to create a papillote, tying the ends with twine (so it looks like a sweet in its wrapper). Repeat for the other papillotes.
  6. Arrange all four papillotes on a baking sheet, placing them in the oven for 15 minutes until cooked through.

TIP: you can also grill these papillotes on the BBQ with the lid closed or in a fireproof dish.

Serve the parcels on a plate, allowing your guests to open them at the table (ideally as an appetiser or a starter).

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