Shellfish with saffron, baked in foil
6 servings
25 minutes
This exquisite French recipe invites you to enjoy seafood baked in foil with saffron. The roots of this cooking method trace back to the traditions of coastal regions where the freshness of ingredients plays a key role. Baked clams, mussels, and snails soak up the aromas of white wine, olive oil, and spices, revealing a richness of flavors. Shallots add a delicate sweetness while cilantro brings a light freshness. The secret charm of this dish is a pinch of saffron that gives it subtle floral notes. Barbecue cooking retains juices inside, making each bite succulent. Served hot straight from the foil, it keeps all its warmth and aroma and pairs perfectly with crispy baguette and a glass of chilled white wine. An ideal choice for gourmets and seafood lovers!
1
Thoroughly wash the shells of the mollusks in several waters to completely remove sand.
- Snails: 600 g
- Mussels: 600 g
- Venus shells (vongole): 600 g
2
Clean and chop the shallots. Coarsely chop the cilantro.
- Shallots: 3 pieces
- Fresh cilantro (coriander): 3 stems
3
Lay 6 large sheets of foil on the work surface. Place seafood in the center of each sheet. Sprinkle with chopped onion and cilantro. Drizzle with white wine and olive oil. Season each portion with a pinch of saffron, salt, and pepper. Carefully close the foil to make packets, trying not to tear it.
- Snails: 600 g
- Mussels: 600 g
- Venus shells (vongole): 600 g
- Shallots: 3 pieces
- Fresh cilantro (coriander): 3 stems
- White wine: 200 ml
- Olive oil: 100 ml
- Saffron: pinch
- Salt: to taste
- Freshly ground black pepper: to taste
4
Light a fire for the barbecue. Place the mollusk wraps on the grill and cook for 10 minutes. Serve immediately.