Jerk Seafood Packs

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1/4 cup fresh cilantro, coarsely chopped
• 4 scallions, cut into 1/2-inch lengths
• 2 large garlic cloves, smashed
• 1 tablespoon fresh thyme, finely chopped
• 2 teaspoons fresh ginger, finely grated
• 1/4 scotch bonnet pepper (or 1 tablespoon scotch bonnet sauce)
• 1 pinch ground allspice
• 1 pinch nutmeg, freshly grated
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons tomato paste
• 1 1/2 teaspoons distilled vinegar
• salt
• fresh ground black pepper
• 2 lbs mussels, scrubbed and debearded
• 2 lbs cockles or 2 lbs clams, scrubbed
• 3 tomatoes, seeded and cut into 1/2-inch pieces
• 1 lb large shrimp, shelled and deveined

Recipe

• 1 light grill.
• 2 in a food processor, pulse the cilantro with the scallions, garlic, thyme, ginger, chile, allspice and nutmeg until coarsely pureed.
• 3 blend in the olive oil, tomato paste and vinegar. season with salt and pepper.
• 4 transfer 6 tablespoons of the puree to a large bowl. add the mussels, cockles/clams and tomatoes and toss to coat.
• 5 tear off four 20-inch-long sheets of extra-heavy-duty foil.
• 6 mound half of the seafood in the center of each of 2 foil sheets. add the shrimp in a layer on the seafood. cover with 2 remaining sheets of foil; fold up the edges all around to seal.
• 7 grill 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 eseafood into shallow bowls.
• 8 serve with garlic bread.