Hobo Pack #3 - Grill-Steamed Mussels

Bet this one will have 'em raving!!
(serves 4)

1/4 cup EVOO
2 shallots, finely chopped
4 large garlic cloves, minced
Kosher salt and freshly* ground pepper
1 pint cherry or grape tomatoes
1/3 cup dry white wine
1 T. lemon* thyme leaves, plus 3 sprigs
1 chipotle chile in adobo sauce, seeded and minced, plus 1 T. sauce from the can
3 lbs. small to med. mussels, scrubbed and debearded
Finely chopped flat-leaf* parsley
Crusty bread, for serving

Light a grill. In a med. saucepan, heat the olive oil until shimmering. Add the shallots, garlic, and a generous pinch of salt and a few grinds of pepper, and cook over moderate heat., stirring, until softened, about 5 min. Add the tomatoes, wine, thyme leaves, chipoltle pepper and sauce and cook, stirring, until just bubbling, 3 min. Remove from heat. Arrange a 3 ft. long double layer sheet of heavy-duty foil on a work surface. Lay a 2 ft. long sheet of parchment paper on top. Pull up the foil on all sides to form a cup. Spoon half the tomato mixture into the packet and pile the mussels on top. Spoon the remaining tomato mixture over the mussels and add the thyme sprigs, leaving as much space as possible for them to open, then pinch the edges to seal tightly. Carefully slide the foil packet onto the grill, close the lid, and cook over high heat until the mussels open, about 20 min.; discard any mussels that don't open. Transfer the mussels and all the juices to a serving bowl and garnish with parsley. Serve with the crusty bread.

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Machete Milletti