Shellfish in Packages
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2 pounds mussels, thoroughly cleaned and washed
2 pounds littleneck or mahogany clams, washed
16 large shrimp, peeled (and deveined if you prefer)
1 pound linguiça or any other sausage, cut into chunks, optional
2 tablespoons peeled and minced ginger
1 tablespoon minced garlic
1 lime, cut into eighths
1/4 cup each sprigs of cilantro, basil and mint
4 teaspoons soy sauce

1. Start a charcoal or gas grill that has a cover. The fire can be
quite hot, but it need not be long-lived. Or put a roasting pan
in the oven, and heat to 450 degrees.

2. Tear eight sheets of heavy-duty aluminum foil, about one foot by
one and a half feet each. Make 4 stacks of foil, each of two
sheets. On the foil, pile 1/4 each of the mussels, clams, shrimp,
sausage, ginger and garlic. Squeeze one piece of lime over each
pile (reserve 4 pieces), and top with herbs. Close packages
tightly in any fashion you like. Put them on grill, and close top,
or put them in roasting pan in oven. Cook for about 10 minutes.