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Recipe for :

Mussel Topped Coley Parcels

2 a weekThis recipe has been published courtesy of Seafood (www.seafish.org) as part of the 2 a Week campaign.

The campaign forms the theme of Seafood Week 2006 which runs from the 6th - 13th October. Now in its sixth year, Seafood Week is the biggest celebration of seafood in the UK encouraging people to try the many different varieties of seafood available and be adventurous with new recipes and cooking methods.

Ingredients

4 x 225g (8oz) coley steaks, fresh or defrosted, skinned
1 net (1 kg) live mussels, cleaned and debearded
10 cherry tomatoes
4 cloves of garlic, crushed
8 black olives, pitted
juice of 2 lemons
3 x 15ml spoon (3 tablespoons) olive oil
salt and black pepper
115g (4oz) green beans, topped and tailed
15ml spoon (1 tablespoon) fresh basil, torn

Method

  • Mussel Topped Coley ParcelsPreheat the oven to 200°C/ 400F, Gas Mark 6.
  • Place the tomatoes in a bowl and crush with a fork. Add the garlic and olives and mash a little further. Add the lemon juice, olive oil and seasoning. Add the beans and basil to the tomatoes.
  • Cut four large squares of baking parchment.
  • Spoon the tomato mix onto the middle of each paper square and top with a coley steak and mussels.
  • Gather the paper to form a parcel and bake in the oven for 25 minutes. To serve, tear the paper open.
  • Discard any mussels that have remained unopened.

Serves 4

Seafood

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