Jerk Seafood Packs Recipe

Name: Jerk Seafood Packs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Light grill.
2
In a food processor, pulse the cilantro with the scallions, garlic, thyme, ginger, chile, allspice and nutmeg until coarsely pureed.
3
Blend in the olive oil, tomato paste and vinegar. Season with salt and pepper.
4
Transfer 6 tablespoons of the puree to a large bowl. Add the mussels, cockles/clams and tomatoes and toss to coat.
5
Tear off four 20-inch-long sheets of extra-heavy-duty foil.
6
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.
7
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.
8
Serve with garlic bread.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Jerk Seafood Packs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jerk Seafood Packs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions