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1
Preheat oven to 350 degrees F. Place 2 sheet trays in oven to warm.
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2
To make the curry butter: Combine ingredients in a food processor and pulse until smooth.
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3
To prepare the Salmon and Mussels: Begin by making a seasoning with fennel and coriander seed and salt and pepper.
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4
Pound spices in a mortar and pestle, or grind with a coffee grinder, until you have a rough powder.
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5
In a large mixing bowl combine couscous, cilantro, lemon zest and half the spice mix.
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6
Stir well to combine, drizzle with olive oil, then divide evenly among 4 large pieces of parchment (big enough to create a folded pocket for the salmon).
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7
Nestle into the couscous 1 frozen chicken stock cube for each portion.
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8
Top with the piece of salmon and then sprinkle with remaining spice mix.
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9
Squeeze lemon juice over the top of each piece of fish and couscous then set 4 mussels around the fish in each packet.
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10
Fold over the parchment to create a pocket and trim paper to make a heart shape.
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11
Crimp over the edges, working from one end to the other to secure the paper tightly then brush with olive oil so the paper doesn't burn.
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12
Carefully transfer the parchment pockets to the hot sheet trays (you will probably need to put 2 per tray) then bake in the oven for 20 to 25 minutes.
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13
When done, the paper will puff up.
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14
Cut open tableside with scissors, top with curry butter, and shower with fresh chopped scallions and cilantro.
