Lunch: Grilled Shellfish and Vegetables al Cartoccio

This recipe includes fertility superfoods such as:

Broccoli, Asparagus, Basil

Health and fertility benefits of Grilled Shellfish and Vegetables al Cartoccio

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 bunch Broccolini
8 fat asparagus spears
8 small carrots with some stem attached
8 large red radishes with some stem attached, halved lengthwise
4 medium tomatoes, halved crosswise
1 red onion, cut into 1/2-inch-thick wedges through the root end
Extra-virgin olive oil, for drizzling
Salt
16 small oysters, such as Wellfleet, scrubbed
16 littleneck clams, scrubbed
24 large mussels, scrubbed
4 large basil sprigs
Warm crusty bread, for serving

Instructions

Light a grill. In a large bowl, toss all of the vegetables with olive oil and season with salt. Pull out the Broccolini and grill over moderately high heat until lightly charred, about 1 minute per side. Transfer to a large plate. Pull out the asparagus and carrots and grill for about 1 minute, until lightly charred; transfer to the plate. Grill the radishes, tomatoes and onion wedges, cut sides down, until lightly charred, about 2 minutes. Add to the other vegetables.
Tear off eight 16-by-18-inch pieces of heavy-duty foil. Layer the sheets in pairs. Divide the oysters, clams and mussels among the four pairs of foil and drizzle with olive oil. Arrange the vegetables over the shellfish and drizzle with more olive oil. Add a pinch of salt, a basil sprig and 1 tablespoon of water to each. Fold the foil tightly into neat rectangular packets.
Arrange the packets on the grill. Cover and cook over moderately high heat, rotating once or twice, until the packets are puffed and sizzling, about 25 minutes. Serve right away with bread.

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