Ingredients

• Olive oil
• 12 tablespoons chopped tomatoes
• 6 tablespoons chopped leek (white and pale green parts only)
• 6 tablespoons chopped fresh cilantro
• 6 teaspoons minced fresh ginger
• 6 tablespoons dry white wine
• 36 mussels, scrubbed, debearded
• 6 tablespoons olive oil

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Instructions

1. Preheat oven to 425°F. Cut out six 14 x 14-inch pieces of parchment or foil. Fold parchment in half; cut into half-heart shape. Unfold hearts and place on work surface; brush parchment with oil. Spoon 2 tablespoons tomatoes, 1 tablespoon leek, 1 tablespoon cilantro and 1 teaspoon ginger onto 1 half of each heart. Drizzle 1 tablespoon wine over each. Arrange 6 mussels atop vegetable mixture. Drizzle 1 tablespoon oil over mussels.
2. Fold up parchment packages, sealing edges and using paper clips to fasten, if necessary. Place on baking sheet. Bake packages 10 minutes. Transfer to plates; allow diners to open packages.