Instructions
A Celebration of Flavor
Start by thoroughly rinsing the shellfish under cold water to remove any sand. For this recipe, you can use a mix of clams, cockles, or Venus clams—whatever is fresh and available. Once they’re clean, it’s time to assemble the papillotes.
Lay out a sheet of aluminum foil and add a generous portion of the shellfish. To this, add tender cooked baby potatoes, finely chopped celery, garlic, juicy cherry tomatoes, and spring onions. For a fragrant touch, include a sprig each of dill and parsley. Drizzle everything with olive oil and a splash of white wine, then season with salt and freshly ground pepper. Wrap the foil tightly, twisting the ends like a candy wrapper to seal in all the flavors.
Grilling the Papillotes
Preheat your barbecue to 200°C (around 400°F). Place the foil packets directly on the grill and let them cook for about 10 minutes. During this time, the shellfish will steam in their own juices, absorbing the rich flavors of the herbs and wine. You’ll know they’re ready when the shells pop open, filling the air with their delicious aroma.
The Finishing Touch
While the papillotes are grilling, crisp up slices of smoked ham on the barbecue until they’re golden and crunchy. Crumble the ham into small pieces and set aside.
When the papillotes are ready, carefully open them—be mindful of the hot steam! Garnish with the crispy ham crumbles, a sprig of dill, and a squeeze of fresh lime for brightness. Serve the foil packets directly on the plate for a rustic yet elegant presentation.
A Few Tips for Success
If some of the shellfish remain closed after cooking, do not force them open. This indicates they were not good to eat and should be discarded.
This recipe is a delightful way to bring the warmth and flavors of the sea to your winter barbecue. Whether it’s part of your festive feast or simply a cozy meal by the fire, these shellfish papillotes will add a touch of elegance to any occasion.
