Prep: 20min + soaking
Cook: 15min
Serves 4
400g clams
400g mussels
8 medium raw prawns in shell, deveined
12 cherry tomatoes, halved
12 small black olives
1 red chilli, finely sliced
4 garlic cloves, flattened
4tbsp extra virgin olive oil
1tbsp chopped parsley
Sea salt and pepper
1 lemon, quartered
METHOD
Soak the clams and the mussels in a big pot of cold water for an hour. Heat the oven to 230C/Gas 8. To make the oven bags, take four 50cm-long (20in) sheets of wide kitchen foil and top each 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 mussels and clams. Scrub the mussels and pull out the little beards.
Toss the prawns, clams and mussels in a big bowl with the cherry tomatoes, olives, chilli, garlic, olive oil, parsley, sea salt and pepper, and divide between the parcels.
Seal the bags by crimping tightly, then double crimp.
Place on a roasting tray and bake for 15min or until the bags puff up.
Open carefully and slide the contents and their juices on to a large warm serving platter. Serve with lemon wedges, crusty bread and fingerbowls.