Best Grilled Mussels Clams And Oysters Recipes

GRILLED CLAMS WITH LEMON-CAYENNE BUTTER

Grilled Clams With Lemon-Cayenne Butter image

Provided by Melissa Clark

Categories dinner, easy, quick, main course

Time 2m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 large garlic clove, minced
Large pinch kosher salt, more to taste
4 tablespoons unsalted butter, melted
2 teaspoons freshly squeezed lemon juice, more to taste
Pinch cayenne pepper
2 dozen littleneck clams, scrubbed
Chopped fresh chives, for serving

Steps:

Using a mortar and pestle, or on a cutting board using flat part of a knife, mash together garlic and salt until a paste forms. Scrape paste into a small bowl and stir in butter, lemon juice and cayenne. Taste and make sure salt and lemon are balanced.
Preheat grill. Place clams directly on grill grate or on a large baking pan in a single layer. Cover grill and let clams cook for 2 minutes. Open grill and check clams, using tongs to remove any that have opened, and transfer them to a large bowl. Be careful not to spill clams' juices when transferring them. Close grill lid and check every 30 seconds, removing clams as they open.
Pour lemon-cayenne butter over clam bowl and toss lightly. Serve hot, garnished with chives.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 15 grams, Sodium 1049 milligrams, Sugar 0 grams, TransFat 1 gram

GRILLED CLAMS AND MUSSELS WITH GARLIC, ALMONDS AND MINT

Grilled Clams and Mussels with Garlic, Almonds and Mint image

Grilling clams and mussels gives them a smokiness you can't get inside on your stove. Use hardwood charcoal if you can; it gives the best, smokiest flavor. The cooking time may vary depending upon your grill and the temperature of the shellfish when you put it in the pan. (Very cold seafood may take a few minutes longer.) Keep checking, pulling out the open clams and mussels with tongs as you go. And don't forget to pour the heady pan juices on top of the shellfish; dunking grilled bread into that garlicky pool may be the best part of the dish.

Provided by Melissa Clark

Categories dinner, lunch, barbecues, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 pounds mussels
2 dozen littleneck clams
1/2 cup dry white wine
1/4 cup extra-virgin olive oil, more for drizzling
5 garlic cloves (4 thinly sliced, 1 finely chopped)
1/4 teaspoon red chile flakes, more to taste
3/4 cup chopped mint leaves
3 tablespoons sliced almonds
Finely grated zest of 1 lemon
Grilled bread slices, for serving

Steps:

Build a very hot charcoal fire, mounding coals in the center of the grill, or heat a gas grill.
Scrub mussels and clams under running water to remove any clinging grit.
Put clams, wine, oil, sliced garlic and chile in a large disposable aluminum roasting pan and stir. Cover pan tightly with heavy-duty foil. Place pan on the grill and cover. Let cook undisturbed for 10 minutes, then use mitts to open foil and stir in mussels. Replace foil and continue cooking, with grill covered, 10 minutes more. By this time, most or all of the shellfish should be open. Use tongs to transfer opened shellfish to a serving bowl and return any unopened in the pan to continue cooking, covered, for another few minutes. Any that remain unopened should be discarded. Combine all shellfish and pan juices in the bowl.
Toss shellfish with mint, almonds, chopped garlic and lemon zest. Drizzle with additional oil. Brush grilled bread slices with oil and serve alongside for soaking up juices.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 1 gram, Sodium 1179 milligrams, Sugar 1 gram, TransFat 0 grams