Mussels with Red Curry “en Papillotte”

Preparation method

• Preheat the oven to 180°C.
• Sweat the onions and garlic in rice oil, add the curry sauce and the vegetable strips, bring to a boil briefly.
• Place the baking paper on a pasta plate and place 500g mussels per person to the in the middle.
• Garnish the mussels with 2 lime leaves and some lemon grass, wet with 100 ml of the curry sauce.
• Hold the corners of the baking paper together over the mussels and tie it with roasting string.
• Place the packs in the oven on a baking tray for approx. 20 min.
• Place the bags on a pasta plate and only open them on the table.

Ingredients

• 5 kg fresh mussels, washed and dehusked
• 2 tbs Rice oil Golden Turtle for Chefs™ (Art. 60354)
• 10 sheets of baking paper A3
• ½ Block Garlic Puree Golden Turtle for Chefs™ (Art. 60621)
• 2 vegetable onions, cut into strips
• 300 g carrots, cut into strips
• 300 g leek, cut into strips
• 20 lime leaves
• 50 g lemon grass
• 1 l red curry sauce Golden Turtle for Chefs™ (Art. 60427)

Useful information

• Costs p. portion: approx. €1.70
• Energy p.portion: approx. 690 kcal
• Preparation time: approx. 30 Min.
• Accessories: cutting board, cooking pot, baking paper, deep baking tray or casserole dish, roasting string

Allergenes

molluscs

Tips

This dish can also be steamed in a traditional pot with a lid. Serve the mussels separately from the curry sauce for best results.