En papillote

En papillote is the French for ‘ in parchment ‘ it describes a cooking technique where the food is baked in a folded baking paper or aluminium foil parcel.



Mussels have been part of our diet for hundreds if not thousands of years, there are well over a dozen edible species and they are eaten around the world. The peak season of the Blue or European mussel is October to March and nearly all UK mussels are now sustainably farmed. Mussels are high protein and a good source of Zinc and Vitamin B12.