Start by cutting off four 16-inch pieces of Reynolds Wrap® Heavy Duty Aluminum Foil.
Rinse clams and mussels in cold running water.
Place the Halibut (or fish of your choice) in the center of one piece of the foil. Coat both sides of the fish with olive and season with sea salt and black pepper.
Add the mussels and clams to the sides of the fish, placing the shrimp on top of the seafood and placing the garlic cloves in the shellfish.
Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving a little room for heat to circulate inside. Double fold the two short ends to seal the packet.
Place the foil packet on top of an additional piece of foil and enclose the package. This will help prevent leaks into the grill and offer a little more protection from the heat.
Preheat your grill to 350° F and place the packets on the grill grates. Close the lid and allow the packets to cook for 15 minutes. This will fully cook the fish and shrimp while steaming the clams and mussels open.
Carefully remove the foil packets from the grill and cut them open. The steam can burn you so take your time and be careful when opening the packets.
Using a spatula place the fish in the center of a bowl (or plate) and place the clams, mussels, and shrimp around the fish. Pour the juice from the packet over the seafood and garnish with chopped parsley and crushed red pepper flakes.