Shrimp , Scallop & Mussels Pouches
- Preheat oven to 475. Tear off four 2-foot-long sheets of heavy-duty aluminum foil. Place equal amounts of shrimp, scallops and musseles in center of each foil piece and top with one-fourth of the shallots, tomato, basil, mushrooms, butter and pepper.
- Bring the corners of the foil up towards the center and sprinkle 2 tbs of wine into each pouch. Bring long ends of foil up together and roll down tightly over ingredients, repeat with short ends of foil to form pouches.
- Place pouches on baking sheet and bake for 15-25 minutes.
- Empty pouches into soup bowls and serve with lemon wedges.