Mixed Shellfish en Papillote

Mixed Shellfish en Papillote
Photo by Dana Harris

Ingredients

  • • raw shrimp, peeled and deveined
  • 1 cup peeled, seeded, and chopped tomatoes
  • Zest of 1 lemon, minced
  • • scallops, whole if small, halved if large
  • Salt and freshly ground black pepper to taste
  • ¼ cup dry white wine
  • ¼ cup chopped scallions (white part only)
  • + 5 more ingredients
    • • clams or oysters, shucked
    • Pinch saffron threads
    • • mussels, steamed open and shucked
    • 1 to 1-½ lb. assorted shellfish—choose three or four of the following:
    • • crab meat

Heat the oven to 450° F. Crumble the saffron threads into a small saucepan. Add the wine and bring to a simmer over medium-low heat. Simmer for 5 minutes to let the saffron's flavor and color infuse the wine. Set aside. Divide the shellfish among four sheets of parchment. Moisten with the saffro...

View full recipe at Fine Cooking

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