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Mixed Shellfish en Papillote

Dana Harris

Servings: 4

Foods cooked “en papillote”—in a paper bag—emerge succulent and saturated with flavor. As they bake, the steam causes them to puff up and when you cut into them, you are rewarded with a cloud of aromatic steam-the perfect way to bring a little drama to the dinner table. Serve this dish with rice, couscous, or pasta to absorb the abundant, flavorful juices.


  • Pinch saffron threads
  • 1/4 cup dry white wine
  • 1 to 1-1/2 lb. assorted shellfish—choose three or four of the following:
  • • raw shrimp, peeled and deveined
  • • scallops, whole if small, halved if large
  • • clams or oysters, shucked
  • • mussels, steamed open and shucked
  • • crab meat
  • 1 cup peeled, seeded, and chopped tomatoes
  • 1/4 cup chopped scallions (white part only)
  • Zest of 1 lemon, minced
  • Salt and freshly ground black pepper to taste

Nutritional Information

  • Calories (kcal) : 130
  • Fat Calories (kcal): 17
  • Fat (g): 2
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 70
  • Sodium (mg): 1900
  • Carbohydrates (g): 7
  • Fiber (g): 1
  • Protein (g): 18


  • Heat the oven to 450° F. Crumble the saffron threads into a small saucepan. Add the wine and bring to a simmer over medium-low heat. Simmer for 5 minutes to let the saffron’s flavor and color infuse the wine. Set aside.
  • Divide the shellfish among four sheets of parchment. Moisten with the saffron-flavored wine and top with tomatoes, scallions, lemon zest, and a little salt and pepper. Seal the packages and bake on a sheet pan until the parchment is puffy and browned, about 8 min.


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