Hobo Shellfish

• 1/4# bacon
• 2 Tb olive oil
• 2 red or yellow peppers
• 6 garlic cloves
• 1 Tb red pepper flakes
• 1 c white wine
• 1/2 c. cilantro
• 3# clams or mussels or cockles - scrubbed.
• Crusty peasant bread, bagettes or equivalent starch-based soaking accompanyment is nearly manditory. Wouldn't hurt to have some rouille or aioli around either but does it ever hurt?
• saute pan
• grill
• 4 12"x12" sheets of aluminum foil

1. On the stove, heat saute pan over medium-high heat
2. add bacon and as bacon renders fat, lower heat to medium, add olive oil and peppers, garlic and red pepper flakes. Continue to cook for 4 minutes.
3. Add wine and bring to boil. When wine boils, turn off heat, add cilantro and mix.
4. Let mixture cool off heat.
5. Prepare grill - medium hot - I use a charcoal grill, but gas grills might also work.
6. With aluminum foil, fold up outsides of sheets to make little boxes. Divide the cooled pepper/bacon/wine mixture between the foil boxes. Divide the mollusks between the boxes.
7. Bring the outside of the boxes together in a hobo-styled sack.
8. Bring sacks out to the hottest part of the grill. After 2-3 minutes you should hear bubbling. For mussels, take sacks off of the grill 4 minutes after the bubbling starts.
9. Important note: The thickness of the shells of the mollusks will determine cooking time. Something small and thick like a cockle will take 4 minutes longer than mussels and maybe 3 minutes longer than steamers.
10. Eat with starch-styled soaking item.

bacon, olive oil, red, garlic, red pepper, white wine, cilantro, clams, crusty, saute pan, grill, aluminum foil

Taken from www.epicurious.com/recipes/member/views/hobo-shellfish-50027071 (may not work)