Jerk Seafood Packs - cooking recipe

Ingredients

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 white 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

Preparation

Light 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.
Transfer 6 tablespoons of the puree to a large bowl. Add the mussels, cockles/clams 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 in a layer on the seafood. Cover with 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 eseafood into shallow bowls.
Serve with garlic bread.