Seafood Steamed in Foil

Cook time 30 minutes
Servings 4

Ingredients

8 mussels, cleaned and debearded
8 pipis (vongole)
2 small-medium squid, cleaned and tentacles detached
8 large green prawns, shell around the body peeled 
300g thick fillet of firm white fish (like cod)
4 baby potatoes, parboiled, quartered  
½ - 1 small bulb of fennel, finely sliced (fronds reserved)
1 French shallot, finely chopped
2 sprigs of thyme 
extra virgin olive oil
1 tbsp Dijon mustard
Zest of 1 lemon
30ml white wine 
¼ cup pure cream

Seafood Steamed in Foil

Method

Preheat the BBQ for 10 minutes then turn down to medium heat. Cut the squid hood into rounds and the tentacles in half.

Layer two large pieces of foil flat on a workbench and then place a smaller piece of baking paper in the centre of the foil. Place half the potatoes, fennel and shallots on the baking paper with a drizzle of extra virgin olive oil and some thyme. Top with the mussels, pipis and firm white fish and then top with the remainder of potato, fennel, shallots and thyme. Season with salt and pepper then top with the remaining seafood

Whisk together the mustard, lemon zest, wine and cream and pour over the centre of the seafood. Lay another piece of baking paper and two more pieces of foil over the top, then fold in the foil and seal the four sides tightly to form a pocket.

Place on a trivet or rack over a baking tray place in the BBQ. Close the hood and cook for 15-20 minutes. To serve, place the parcel on a serving tray and slice open and fold back the sides of the paper and foil. Garnish with fennel fronds.