Ingredients
1/4 c. coarsely chopped cilantro
4 scallions
2 large garlic cloves
1 tbsp. finely chopped thyme
2 tsp. finely grated fresh ginger
1/4 Scotch Bonnet chile
Pinch of ground allspice
Pinch of freshly grated nutmeg
2 tbsp. extra-virgin olive oil
1 1/2 tbsp. tomato paste
1 1/2 tsp. distilled white vinegar
Salt and freshly ground pepper
2 lb. mussels
2 lb. cockles
3 tomatoes
1 lb. large shrimp
Preparation
Step 1Light a grill. In a food processor, pulse the cilantro with the scallions, garlic, thyme, ginger, chile, allspice and nutmeg until coarsely pureed. Blend in the olive oil, tomato paste and vinegar. Season with salt and pepper.Step 2Transfer 6 tablespoons of the puree to a large bowl. Add the mussels, cockles and tomatoes and toss to coat. Tear off four 20-inch-long sheets of extra-heavy-duty foil. Mound half of the seafood in the center of each of 2 foil sheets. Add the shrimp to the bowl and toss with the remaining puree. Arrange the shrimp in a layer on the seafood. Cover with the 2 remaining sheets of foil; fold up the edges all around to seal.Step 3Grill the hobo packs over a hot fire for about 6 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a large rimmed platter. Open the packs carefully, pour the seafood into shallow bowls and serve.Step 4Serve With: Grilled garlic bread.Step 5One serving : 435 calories, 14.8 gm total fat, 2.4 gm saturated fat, 18 gm carb.
Mussels, cockles and shrimp retain their sweet succulence with the foil packet-grilling treatment.
