Mussels, Potato with Pork Hock en Papillote

When I am cooking with Dani it is always going to be fun, this is a tasty little dish that we came up with using some of the spectacular produce you can find on the Mornington Peninsula! Cooking “en papillote” or “in paper” is such a good was to seal in all the flavour and really capture the essence of a dish.

Prep: 10 minutes - Cook: 25 minutes - Serves: 2 - Difficulty: Capable Cooks - Recipe: Dani Venn/Hayden Quinn

---

Ingredients

1 kg Flinders Mussels
250g Hawkes Farm Sebago Potatoes, peeled & cut into small dice
150g OurCow bacon hock, cut into small pieces, fried crispy
2 tbs WesternStar salted butter
2 Eschallot, finely diced
2 cloves garlic, crushed and minced
3 sprigs thyme
1/4 cup Avani Pinot Gris
Sea salt and pepper to taste
Parsley, finely chopped, to garnish

Method

Step 1. Set up Weber for indirect cooking and set to high to preheat. (This recipe can also be cooked in the oven using the same method below.)
Step 2. Line a medium sized oven proof dish with two large sheets of Glad To Be Green compostable baking paper making forming a cross shape. Load up your parcel with eschallot, garlic, butter, thyme, potato, mussels and crispy hock, finally season well and add wine and parsley.
Step 3. Take the edges of the Glad To Be Green compostable baking paper and bring together covering all the ingredients and twist together tightly and tie in place to hold secure and ensure all the juiced and steam is captured. Place into the BBQ on the trivet (or into the oven if using) and cook covered for 20-25 mins until the mussels have popped and potatoes softened.
Step 4. Serve to the table and tear open the baking paper to revel the delicious mussels.