Name: Jerk Seafood Packs
Yield: 4
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 -

Ingredients for - Jerk Seafood Packs

1. 1/4 c. coarsely chopped cilantro

2. 4 scallions

3. 2 large garlic cloves

4. 1 tbsp. finely chopped thyme

5. 2 tsp. finely grated fresh ginger

6. 1/4 Scotch Bonnet chile

7. Pinch of ground allspice

8. pinch of freshly grated nutmeg

9. 2 tbsp. extra-virgin olive oil

10. 1 1/2 tbsp. tomato paste

11. 1 1/2 tsp. distilled white vinegar

12. Salt and freshly ground pepper

13. 2 lb. mussels

14. 2 lb. cockles

15. 3 tomatoes

16. 1 lb. large shrimp

How to cook deliciously - Jerk Seafood Packs

1 . Stage

Light 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.

2 . Stage

Transfer 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.

3 . Stage

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 and serve.

4 . Stage

Serve With: Grilled garlic bread.

5 . Stage

One serving : 435 calories, 14.8 gm total fat, 2.4 gm saturated fat, 18 gm carb.