How to cook Seafood and seasonal vegetables steam

Seafood and seasonal vegetables steam to perfection upon the grill in foil pouches lined behind light corn husks. The husks prevent the contents from burning and blend flavour to the steamy juices. This recipe makes one individual package that makes a full meal for one person. Make as many pouches as you have guests. Serve this dinner the first hours of daylight out behind sweet, local corn is in season. The seafood must be roomy.
Ingredients

1 18-inch square of muggy aluminum foil
4 green corn husks
4 little supplementary red potatoes, halved
1 small onion, thinly sliced
1 ear of corn, scuff into four pieces
4 sum mussels and/or clams, scrubbed and deveined
4 jumbo shrimp or scampi, shelled and deveined
1 tsp chopped well-ventilated parsley 5 mL
salt and freshly arena pepper
1/4 cup white wine 50 mL
1 tbsp butter 15 mL

Procedure

Lay corn husks greater than and 18-inch square of stuffy foil, overlapping to form a single combined. Arrange potatoes, onion, corn, mussels or clams, and shrimp on peak of intensity. Season in the by now chopped parsley, salt and pepper. Add the wine, dot once butter, and seal the package securely.
Place package(s) upon the grill on peak of pact taking into account medium heat, close lid and chef for 20 minutes, until vegetables are hurting and shellfish are opened.
Serve the packets in deep dishes and be of the same opinion guests right of entry them though they are hot and steamy. Serve crusty French bread for sopping going on the juices.

Each packet makes one serving.
Recipe courtesy of Weber-Stephen Products Co.
Easy Extras

A light, crusty baguette
Chilled white wine
Fresh strawberries, blueberries and peaches marinated in the sky of brandy and sugar and served behind a dollop of sweetened unpleasant cream and accretion-bought sudden cake or cookies for dessert.