Ingredients
¼cupcilantro,coarsely chopped
4scallions
2large garlic cloves
1tbspthyme,finely chopped
2tspfresh ginger,finely grated
¼scotch bonnet chile
1pinchground allspice
1pinchnutmeg,freshly grated
2tbspextra virgin olive oil
1½tbsptomato paste
1½tspdistilled white vinegar
salt and freshly ground pepper
2lbsmussels
2lbscockles
3tomatoes
1lblarge shrimp
Preparation
Light a grill.
In a food processor, pulse the cilantro with 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.
Transfer 6 tablespoons of the puree to a large bowl. Add the mussels, cockles, and tomatoes and toss to coat.
Tear off 4 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.
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 seafood into shallow bowls.
Serve with grilled garlic bread and enjoy.
