Mussels in Tomato-Parsley Sauce Baked in Parchment

Serves 6
This is a first course you can tear into: Mix mussels -- low in fat; high in nutrients, particularly vitamin B12 -- with garlic, oregano, parsley, pepper, tomatoes, olive oil, and white wine. Pour it all onto parchment, fold up, and bake until the bag billows.


  • 2 pounds mussels, scrubbed well and beards removed
  • 2 garlic cloves, minced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red-pepper flakes
  • 1/4 teaspoon freshly ground pepper
  • 1 can (14 ounces) diced tomatoes, including juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup dry white wine


  1. Preheat oven to 400 degrees. Cut a sheet of parchment paper to measure 15 by 24 inches. Fold in half horizontally, and crease. Make a 1-inch fold on one open side; fold over again. Press firmly to seal. Repeat on opposite side to form a large pocket.
  2. Stir together all ingredients in a large bowl. Place parchment pocket in a roasting pan. Holding pocket up, pour in mussel mixture. Seal top by making a 1-inch fold. Fold over again; press firmly to seal. Lay pocket flat in pan.
  3. Bake mussels 20 minutes; all mussels should be open (discard any that remain closed). Serve immediately, opening packet at the table.
cook's note
On "Mad Hungry," Lucinda used 1/2 cup dry white wine instead of 1/4 cup.

Bake the packet in a pan that can go right to the table, and serve the dish family style, with a loaf of crusty bread.
Need help with the ingredients? Check our pantry list:
Photo by Hans Gissinger