Hayden Quinn & Dani Venn's 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.

Ingredients

• 150g Our Cow bacon hock, cut into small pieces, fried crispy (or use diced bacon)
• 1 kg Mussels
• 250g Sebago Potatoes, peeled & cut into small dice
• 2 tbs salted butter 
• 2 Eschallot, finely diced
• 2 cloves garlic, crushed and minced
• 3 sprigs thyme 
• 1/4 cup 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.)

Step2

Line a medium sized oven proof dish with two large sheets of 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 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 reveal the delicious mussels.