The Recipes

Shellfish in Cartoccio

I love mussels and clams, and this a departure from the normal stove-top cooking.  Plus, with the paper being a part of the presentation, it makes for easy cleanup.  Easy and elegant, and ready in 20 minutes.  All the fancy word means is "in paper."  It's perfect for a busy weeknight because it's ready so quickly.

Shellfish in Caroccio


- 6 clams, scrubbed and cleaned
- 6-8 mussels, scrubbed and cleaned
- 1 small fennel bulb, sliced
- 1 roma tomato, sliced
- 1 garlic clove, minced
- splash white wine
- 1/2 lemon, juiced
- olive oil

Preheat the oven to 400 degrees.

Clean the shellfish and place the mussels and clams in the center of a large piece of parchment paper or aluminum foil.  Sprinkle the garlic over the shellfish.

Slice the fennel, reserving some of the fronds for garnish.  You will need to halve the bulb, then remove the root by cutting a V in each half and discarding.  Slice the remaining portion of the fennel.  Scatter the fennel and tomato over the shellfish.  Douse everything with olive oil and white wine.  Seal the whole bundle in it's package.

Bake for 20 minutes.  Remove from the oven and cut open the packet.  Garnish with the lemon juice and fennel fronds.