Cooking in a packet – or en papillote, as the French say – is not just delicious, healthful and beautiful, it’s fun! I was as giddy as a kid the first time I piled a bunch of good things on a parchment square, pulled up the edges and tied the hobo-sack closed. And I was even giddier when, a few minutes later, I pulled the packet from the oven, opened it and caught a whiff of the self-made sauce and perfectly steamed food. Call it magical. I did.
Here’s a recipe for a summer ragout that includes mussels, shrimp, scallops, fresh corn, tomatoes, a drizzle of olive oil, a squirt of lemon or lime juice and some herbs for more than good measure. Eight minutes or so in the oven and you’ve got a dinner that’s great on weeknights and perfect for an elegant party. I love this way of cooking and I love this combo of summer stuff – think you will too.
Photograph by Deb Lindsey for Washington Post Food.