This recipe makes one individual package that makes a full meal for one person. Make as many pouches as you have guests. Arrange potatoes, onion, corn, mussels or clams, and shrimp over top. The husks prevent the contents from burning and add flavour to the steamy juices. Season with chopped parsley, salt and pepper.Recipe courtesy of Weber-Stephen Products Co. Add the wine, dot with butter, and seal the package securely.

Serve crusty French bread for sopping up the juices. The seafood must be fresh.(NC)—Seafood and seasonal vegetables steam to perfection on the grill in foil pouches lined with fresh corn husks.Easy ExtrasA fresh, crusty baguetteChilled white wineFresh strawberries, blueberries and peaches marinated with brandy and sugar and served with a dollop of sweetened sour cream and store-bought short cake or cookies for dessert.

Serve the packets in deep dishes and let guests open them while they are hot and steamy.Place package(s) on the grill over direct medium heat, close lid and cook for 20 minutes, until vegetables are tender and shellfish are opened.-News Canada.Each packet makes one serving.Ingredients1 18-inch square of heavy aluminum foil4 green corn husks4 small cable with plug new red potatoes, halved1 small onion, thinly sliced1 ear of corn.

cut into four pieces4 whole mussels and/or clams, scrubbed and deveined4 jumbo shrimp or scampi, shelled and deveined1 tsp chopped fresh parsley 5 mLsalt and freshly ground pepper1/4 cup white wine 50 mL1 tbsp butter 15 mLProcedureLay corn husks over and 18-inch square of heavy foil, overlapping to form a single layer. Serve this dinner the first day out when sweet, local corn is in season

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