Ingredients
- 200g vongole
- 200g mussels
- 4 raw prawns in shell, deveined
- 4 green Balmain bugs or scampi
- 6 cherry tomatoes, halved
- 10 small black olives
- 1 red chilli, finely sliced
- 2 garlic cloves, flattened
- 4 tbsp extra virgin olive oil
- 1 tbsp parsley, roughly chopped
- Sea salt and pepper
- 1 lemon, quartered
Method
Soak the vongole and mussels in a big pot of cold water for an hour or two.Heat the oven to 230C. To make the oven bags, take two 50cm long sheets of wide kitchen foil, and top each sheet with a layer of greaseproof paper.
Fold in half end to end and crimp the two sides together to form a pouch with one opening.
Drain the vongole and mussels. Scrub the mussels and pull out the little beards. Cut the bugs or scampi in half lengthwise.
Toss the shellfish in a big bowl with the cherry tomatoes, olives, chilli, garlic, olive oil, parsley, salt and pepper and divide between the two parcels. Seal the opening by crimping tightly, then fold the entire edge over so that no air can escape.
Place on a roasting tray and bake for 15 minutes or until the bags puff up like balloons.
To serve
