Jakobsmuschelspieße

Ingredients

• 24 Jakobsmuscheln (with coral)
• 12 stalks lemongrass
• 1 untreated lime
• 2 tbsp olive oil
• Sea salt
• Pepper (freshly ground)
• 6 stems coriander leaves

Instructions

1. 1.

   Preheat the oven to 140°C fan.

2. 2.

   Rinse the mussels and pat dry. Clean the lemongrass and cut the tips at an angle. Skewer two mussels onto each stick.

3. 3.

   Wash the lime hot, pat dry and zest it. Squeeze the juice and mix both with olive oil. Season with salt and pepper.

4. 4.

   Place three mussel skewers on a large piece of parchment paper. Drizzle the lime‑oil over them. Shake off coriander leaves, dry and lay them on the skewers. Fold up the paper, seal tightly. Bake on a rack in the oven for 15–20 minutes. Remove, place the packets on a plate and open just before serving.