Shrimp , Scallop & Mussels Pouches

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

1. Preheat oven to 475.
2. Tear off four 2-foot-long sheets of heavy-duty aluminum foil.
3. 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.
4. Bring the corners of the foil up towards the center and sprinkle 2 tbs of wine into each pouch.
5. Bring long ends of foil up together and roll down tightly over ingredients, repeat with short ends of foil to form pouches.
6. Place pouches on baking sheet and bake for 15-25 minutes.
7. Empty pouches into soup bowls and serve with lemon wedges.

shrimp, scallops, mussels, shallots, tomatoes, basil, mushrooms, ground pepper, white wine, lemon

Taken from www.food.com/recipe/shrimp-scallop-mussels-pouches-128101 (may not work)