Mussels Baked In Parchment Paper

Mussels Baked In Parchment


2 lbs mussels in shells
2 cloves garlic, minced
1/2 cup fresh parsley
1/2 tsp oregano
1 teaspoon crushed red peppers, or to taste (I like more)
1/2 tsp pepper
1 – 14.5oz can diced tomatoes, including juice
1 TBSP olive oil (EVOO)
1/4 cup dry white wine
1 TBSP lemon pepper


1.  Preheat oven to 400 degrees.  Cut a sheet of parchment paper to measure 15 X 25 inches.  Fold in half horizontally and crease.  Make a 1-inch fold on one open side (end) ; fold over again.  Press firmly to seal.  Repeat on opposite side to form a large pocket. (The long horizontal side opposite the crease will be open)
2.  Stir together all ingredients in a large bowl.  Place parchment pocket in a roasting pan. Holding pocket up, pour in mussel mixture and seal top by making a 1-inch fold. Fold over again, press firmly to seal. Lay pocket flat in pan. (The packets should look similar to the ones in the photo below:)
3.  Bake mussels 20 minutes; all mussels should be open, discard any that are not.  Serve immediately, opening packet at the table, and serve from the packet; or it can be emptied onto a plate if you prefer.

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