Shrimp , Scallop & Mussels Pouches

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb sea scallops
• 1 lb mussels, scrubbed and debearded
• 2 medium shallots, sliced thinly
• 1 medium tomato, cut into 8 thin slices
• 2 teaspoons basil
• 8 medium mushrooms, sliced thinly
• 1/2 teaspoon fresh ground pepper
• 1/2 cup dry white wine
• lemon wedge, for serving

Directions

1. 1

   Preheat oven to 475. Tear off four 2-foot-long sheets of heavy-duty aluminum foil. Place equal amounts of shrimp, scallops and musseles in center of each foil piece and top with one-fourth of the shallots, tomato, basil, mushrooms, butter and pepper.

2. 2

   Bring the corners of the foil up towards the center and sprinkle 2 tbs of wine into each pouch. Bring long ends of foil up together and roll down tightly over ingredients, repeat with short ends of foil to form pouches.

3. 3

   Place pouches on baking sheet and bake for 15-25 minutes.

4. 4

   Empty pouches into soup bowls and serve with lemon wedges.