It’s summer. Do not, I repeat, do not turn on your oven. 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 1 cup ¾-inch diced new potatoes, 6 mussels, 4 2-inch pieces shucked corn on the cob, 1 quartered hot Italian sausage link or chorizo, ½ cup thinly sliced fennel bulb, 1 tablespoon butter, 1 teaspoon tomato paste and ½ teaspoon each freshly ground black pepper, garlic powder, kosher salt and smoked paprika.
Pull up the sides of the foil and pour in ½ cup 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 and grill about 10 minutes.
When the mussels have opened, remove and let rest 5 minutes. Serve with grilled bread.
This article appears in July 2017.