Dice celery, melt sugar until golden brown, add butter, salt, celery, saffron, pepper and water and cook for five minutes until soft.
Cook the mussels with a little less than a quarter of the oil at high temperature for four minutes. Remove from shells.
Finely dice citrus peels, blanch five min, drain. Chop basil (except for a few leaves) and stir in with garlic.
Brush the parchment sheets with one-third of the oil, stack three high.
Debone the cod, cut in half horizontally, brush with the citrus mixture, season with salt and season with pepper. Place bottom halves on paper, top with mussels and celery, cover with top halves and drizzle each with a tablespoon of oil. Fold the paper into a parcel and place on a baking sheet with the seam facing up.
Cook in a heated oven at 180 °C for 18 min. Open, garnish with basil and bring to the table in the parchment.
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