Mussels in Parchment

Ingredients

• 100 g glass noodles
• 1.25 kg mussels
• 40 g Ginger (1 piece)
• 4 lime leaves
• 100 g small carrots (2 small carrots)
• 200 g leek (1 stalk)
• 2 stalks lemongrass
• 0.5 bunch Lemon balm
• Salt
• Pepper
• 1 Egg white
• 250 ml coconut milk (9% fat)

Instructions

1. 1.

   Pour hot water over the glass noodles in a bowl and let them soak for 15 minutes.

2. 2.

   Meanwhile, wash mussels thoroughly and remove their beard; discard any open shells.

3. 3.

   Drain the noodles in a sieve, let them dry slightly, then cut them into small pieces with kitchen scissors.

4. 4.

   Peel ginger and slice it into very thin strips. Wash lime leaves and also cut them into very thin strips.

5. 5.

   Peel carrots. Clean and wash leeks. Slice carrots and the white part of the leek into fine strips; use the green part elsewhere. Cut lemongrass lengthwise in half.

6. 6.

   Mix mussels, ginger, lime leaves, and vegetables. Season with salt and pepper. Wash lemon balm, shake dry, and pluck off the small leaflets.

7. 7.

   Lay eight large parchment sheets on top of each other and cut out 40 cm diameter circles from them.

8. 8.

   Place two sheets together and lay a piece of lemongrass on top. Spoon 1/4 of the noodle and mussel mixture onto each.

9. 9.

   Separate egg whites. Pour 1/4 of the coconut milk and lemon balm over the mussels. Brush the edge of the parchment with some egg white and fold the paper over the mussels to seal by folding the edge. (Use yolk elsewhere.)

10. 10.

    Place mussel parcels on a baking tray, repeat with remaining ingredients and parchment. Moisten the surface of the parcels with water and bake in a preheated oven at 225 °C (convection: 200 °C, gas: level 3‑4) for 15–20 minutes.