Casillero del Diablo Reserva Chardonnay

Grower: Concha Y Toro
Grape Variety: Chardonnay
Style: Vibrant and Zesty
Country: Chile
Appellation: Limarí Valley
Vintage: 2017/18
Closure: STELVIN
Alcohol: 13.5% ABV
Bottle Size: 75cl

Papillote of Seafood

Cooking Time: 00 hrs 40 mins (approx.)
Number of Servings: 2

INGREDIENTS

2 splashes of olive oil
1 red onion, halved and cut lengthways into slim wedges
2 spring onions, finely sliced on the diagonal
2 baby fennel bulbs (or 1 small regular one), finely sliced on the diagonal
a nugget of fresh root ginger, peeled and very thinly sliced
1 stalk of lemongrass, finely sliced on the diagonal
2 star anise
a small handful of fresh coriander, roughly chopped
1 garlic clove, finely chopped
600g bag mussels, scrubbed
140g shelled raw tiger prawns, defrosted if frozen
about 100ml/3½ fl oz white wine
about 3-4 tbsp coconut milk

For the parcels //

2 x 30 x 42cm sheets of non-stick baking parchment (approx A3 size) and string

1. Preheat the oven to 220C/ gas 7/fan 200C. Heat a splash of oil in a large saucepan, add the onion, spring onions, fennel, ginger, lemongrass, star anise and coriander and toss over a high heat for a few minutes until the vegetables begin to soften.
2. Throw in the garlic and season to taste, then shoot in the mussels and prawns and splash in the wine – just enough to moisten the mussels without drowning them. Cover and cook for 30 seconds -1 minute only, then remove from the heat and check the mussels are open – if they’re not, put the pan back on the heat for a few seconds until they are.
3. Scoop the mussels and vegetables out into a bowl, using a slotted spoon (leave the juices in the pan). Pour the coconut milk into the pan (use the same quantity as the liquid already there) and boil for about 4 minutes until reduced to a thickish, syrupy jus. Return the mussels and vegetables to the pan, drizzle with a little oil and shake to mix everything together.
4. Take a sheet of non-stick baking parchment and push it into a deep medium-sized saucepan. Spoon in half the mussels and vegetables and one star anise. Lift the paper out and twist the top to make a money bag. 5. Tie tightly with string then make another bag. 5 Stand the bags in a large baking dish or roasting tin, then give them a quick blast in the oven for 3-4 minutes – just until you can see the crunched tops of the paper start to scorch. Lift the bags out, stand each one on a plate and untie. At the table, open the bags and breathe in the wonderful aroma before tucking in.