Shellfish En Papillote

Course : Seafoods
Serves: 4
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1/3 cup olive oil
1 tablespoon garlic
2 cups tomato puree
1/2 cup dry white wine
1/2 cup parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/2 pound bay scallops
12 medium tiger prawn
12 medium hard shell clam
12 medium mussel
4 bunch parsley
1/2 pound fresh pasta
1/2 cup unsalted butter

Preparation / Directions:

Heatone-third of the oil in a saucepan, over a medium flame add garlic, heat and stir for 2 minutes, until softened add tomato puree, wine, and half of the minced parsley bring to a boil, reduce heat, and simmer for 10 minutes, stirring often season to taste with salt and pepper cut a 15x24-inch sheet of parchment paper for each serving divide scallops, shrimp, clams, mussels, and parsley into even portions place 1 portion onto the center of each parchment sheet (scallops and shrimp in the middle, clams and mussels on the outside) pour the sauce mixture over the shrimp and scallops bring long sides of parchment together and fold to seal fold short sides of parchment under to seal arrange packets onto a baking sheet bake @ 425 degrees for 15-20 minutes, until clams and mussels pop open meanwhile, cook pasta in boiling-salted water until just tender drain well and toss with melted butter, olive oil, and parsley remove packages from oven to individual serving plates immediatley cut open and place noodles into packets serve hot


Nutritional Information:

715 Calories (kcal); 44g Total Fat; (56% calories from fat); 26g Protein; 51g Carbohydrate; 136mg Cholesterol; 918mg Sodium

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