Clams and Mussels in Banana Leaves

These pretty raffia-tied parcels can either be cooked as soon as they are ready or chilled for up to 30 minutes, offering the cook a moment's respite before the cooking begins. Banana leaves make neat little parcels but they could just as easily be made from double foil.

Heat the oil in a pan and add the chopped onion and garlic with the saffron threads. Cook over a gentle heat for 4 minutes. Add the vermouth and water increase the heat and simmer for 2 minutes. Stir in the parsley, with salt and pepper to taste. Transfer to a bowl and leave to cool completely.

Tap the clam and mussel shells and discard any that stay open. Stir them into the bowl containing the onion mixture. Trim the hard edge from each banana leaf and discard it. Cut the leaves in half lengthways. Soak them in hot water for 10 minutes, then drain. Wipe any white residue from the leaves. Rinse, and then pour over boiling water to soften.

Top a sheet of foil with a piece of banana leaf, placing it smooth-side up. Place another piece of leaf on top, at right angles, so that the leaves form a cross. Don't worry if the leaves are slightly wet - it's more important to work quickly with the leaves at this stage, while they remain soft and pliable.

Pile one-sixth of the seafood mixture into the centre, then bring up the leaves and tie them into a money-bag shape, using the raffia. Do the same with the foil, scrunching slightly to seal the top. Make the remaining parcels in the same way, and then chill the parcels until needed.

Prepare the barbecue. Once the flames have died down, position a lightly oiled grill rack over the coals to heat. When the coals are medium-hot, or with a moderate coating of ash, cook the parcels for about 15 minutes. Carefully remove the outer layer of foil from each and put the parcels back on the grill rack for 1 minute. Transfer to individual plates. The parcels retain heat for a while, so can be left to stand for up to 5 minutes. Untie the raffia and eat from the leaves. Serve with bread sticks, if you wish.

Serves 6
15ml/1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1.5ml/'/4 tsp saffron threads
60ml/4 tbsp Noilly Prat or other dry vermouth
30ml/2 tbsp water
30ml/2 tbsp chopped fresh flat leaf parsley
500g/1'/4lb clams, scrubbed
900g/2lb cleaned mussels
6 banana leaves
salt and ground black pepper
raffia, for tying
bread sticks, for serving