Mussels en papillote with preserved lemon vinaigrette

2kg live green-lipped mussels, scrubbed and debearded
1 tablespoon sesame oil
juice of 1 lemon
1⁄2 cup sauvignon blanc
3 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon sesame seeds, toasted
1⁄4 cup coriander leaves
skin of 1 preserved lemon, thinly sliced

Preheat your barbecue to hot. Cut 6 x 40cm x 40cm squares out of foil, then cut 6 squares the same size out of baking paper. Put the baking paper squares on top of the foil.

Whisk together the sesame oil, lemon juice and wine then season lightly with salt and freshly ground black pepper. Divide the mussels among the baking paper squares then spoon the wine mixture over them. Loosely fold the paper around the mussels to create parcels, leaving room for them to open inside. Repeat with the foil to seal in the parcel.

Place the parcels on the hot barbecue for around 8 minutes or until the mussels have opened – you’ll need to check them a little earlier, as the cooking time will vary depending on the size of the mussels.

Whisk together the remaining ingredients to make the vinaigrette. Open the parcels and spoon the vinaigrette over the mussels. Serve.

Wine Sauvignon blanc