2½ tbsp Jirie’s dried Jamaican Jerk Seasoning
2 tbsp olive oil extra virgin
1 1/2 tbsp tomato paste
salt (to taste)
1 tbsp white vingear
2 tbsp lime or lemon juice
2 lb mussels scrubbed & debearded
2 lb cockles scrubbed
1 lb shrimp shelled and deveined
In a large bowl, thoroughly combine the olive oil, tomato paste, lime/lemon juice vinegar with Jirie’s dried Jamaican jerk seasoning. Add salt to your taste.
Add seafood (mussels, cockles first ) to the bowl. Mix thoroughly. Add shrimp and mix gently (to not break shrimp). Finally, cover bowl with clear wrap or aluminum foil and let seafood marinate for 1 hour in the refridgerator.
Preheat your grill.
Grill the seafood in an aluminum foil boat for about 8 to 10 mintues until cooked. Serve seafood on a platter.
Serve with garlic bread and your favorite white wine for exceptional results.