Food & Cooking Recipes Ingredients Seafood Recipes Mussels in Tomato-Parsley Sauce Baked in Parchment 3.9 (15) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Hans Gissinger Servings: 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. Ingredients 2 pounds mussels, scrubbed well and beards removed 2 garlic cloves, minced ½ cup chopped fresh flat-leaf parsley ½ teaspoon dried oregano ¼ teaspoon crushed red-pepper flakes ¼ teaspoon freshly ground pepper 1 can (14 ounces) diced tomatoes, including juice 1 tablespoon extra-virgin olive oil ¼ cup dry white wine Directions 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. 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. Bake mussels 20 minutes; all mussels should be open (discard any that remain closed). Serve immediately, opening packet at the table. Cook's Notes 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. Variations On "Mad Hungry," Lucinda used 1/2 cup dry white wine instead of 1/4 cup. Rate it Print