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Clams en papillote with lemon and herbs

Clams en papillote with lemon and herbs

Main dishes

Steamed mussels in aluminum foil packets with celery, onion, bell pepper, garlic, parsley, thyme, and lemon. A simple, oven-based cooking method, served i…

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Recipe from Kittycataclysm, AdoniTzedek, Logan5124 and 7 other contributors, adapted by Recette de cuisine ·

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This recipe involves steaming mussels in a foil packet with vegetables and herbs. It’s quick and easy to prepare.

Ingredients and directions

  • Prep time20 min
  • Cook time20 min
  • Total40 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodBaking in a parchment paper pouch
  • Estimated cost$3.66 $0.92 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free

Ingredients

4 people
  • $0.16
  • $0.21
  • $1.59
  • $0.18
  • $0.80
  • $0.44
  • $0.28

Prices from US supermarkets for 3 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Preheat the oven to 230 °C.
  2. Clean the mussels. ≈ 8 min
  3. Cut out four squares of aluminum foil, each approximately 45 cm in size. ≈ 8 min
  4. Create double-layered pouches and place the ingredients inside. ≈ 10 min
  5. Fold the edges, leaving enough space for the clams to open, then fold them back up neatly in multiple layers. ≈ 3 min
  6. Bake for 15 to 25 minutes.
  7. Serve directly in the paper or pour onto a plate. ≈ 2 min

The bill

Clams en papillote with lemon and herbs

  • 2 finely chopped celery stalks$0.16
  • 1 small onion, finely chopped$0.21
  • 1 bell pepper, diced$1.59
  • 2 cloves of garlic, minced$0.18
  • 2 tablespoons of parsley$0.80
  • 1 tablespoon of thyme$0.44
  • 120 ml of lemon juice$0.28

Total$3.66

that's $0.92 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 900 g of mussels (approximately 18 pieces)
  • 2 finely chopped celery stalks
  • 1 small onion, finely chopped
  • 1 bell pepper, diced
  • 2 cloves of garlic, minced
  • 2 tablespoons of parsley
  • 1 tablespoon of thyme
  • 120 ml of lemon juice

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