INDIVIDUAL MUSSEL PACKETS
(Recipe courtesy of food stylist Simon Andrews)
12 cockles or Little Necks
12 Razor Clams
Fresh Chili sliced
1/2 cup picked Parsley
1/4 cup chopped Fennel fronds
Garlic Clove minced
option of a 1/2 cup of halved cherry Tomatoes
1/4 cup White Wine
Preheat the oven to 400F.
Scrub and then distribute an assortment of razor clams, cockles and mussels on 4 large pieces of parchment paper.
Add the fresh chili, fennel fronds and parsley drizzle with olive oil and pour a splash of white wine over each pile of mussels
Gather the edges of the parchment paper together, and fold to close or tie into a bundle with twine.
Bake in the oven for 12 -15 minutes. Unwrap the pouches, and serve with frites or crusty bread to mop up the juices and a farmhouse beer like Saison Dupont!