Grilled Mussels Packets
1 cup ¾-inch diced new potatoes
4 2-inch pieces shucked corn on the cob
1 quartered hot Italian sausage link or chorizo
½ cup thinly sliced fennel bulb
1 Tbsp. butter
1 tsp. tomato paste
½ tsp. freshly ground black pepper
½ tsp. garlic powder
½ tsp. kosher salt
½ tsp. smoked paprika
½ cup white wine
Grilled bread, for serving
• Prepare a gas or charcoal grill for medium, direct heat.
• Stack 2 18-inch heavy foil sheets on a work surface. In the center of the foil, place the potatoes, mussels, corn on the cob, sausage, fennel, butter, tomato paste, pepper, garlic powder, salt and smoked paprika. Pull up the sides of the foil and pour in the white wine.
• Seal the packets by bringing up opposite sides of the foil and tightly folding them down, leaving a bit of room for the mussels to open. Fold the two ends closed.
• Grill about 10 minutes, until the mussels have opened. Remove and let rest 5 minutes. Serve with grilled bread.