Mussels in foil with Gaspé seaweed
Mussels in foil with Gaspé seaweed
An excellent recipe from Elsa Roba, chef of the famous Bistro Le Brise-Bise in Gaspé!
- 1 tbsp. of marine spirulina flakes from Un Océan de Saveurs
- ½ lb butter (softened)
- 1 Whole Sheet of Sea Bacon (Dulse ) (optional)
- 2 lbs of mussels (trimmed and washed)
Mix the marine spirulina flakes with the butter. Refrigerate the butter.
Preheat your oven to 400°F or your BBQ.
Place the Sea Bacon sheet on a sheet of aluminum foil large enough for the mussels.
Place the mussels on the sea bacon.
-
Add 1 tbsp of your seaweed butter to the mussels.
Close your papillote as tightly as possible, taking care to leave enough room for the molds to open during cooking.
Bake in the oven or on the BBQ for 10 to 12 minutes.
Serve immediately and enjoy!
BE CAREFUL not to burn yourself when opening the parcels.
In this recipe, we suggest mussels, but you can use any shellfish you find in your fishmonger, and even make a mixture of shellfish to make your papillotes.
An Ocean of Flavors also offers different seaweed flakes; it's up to you to make your butter with your favorite seaweed!
If you have any butter left, you can keep it refrigerated for future recipes (e.g. seafood pasta, fish steaks, vegetable stir-fries, etc.).
