Grilled Clams or Mussels
NOTE: When the
grill is on, we often like to throw clams or mussels over the coals
and grill them just until they open. Don't move the shellfish
around too much or you risk spilling the liquor out of the shells.
This cooking method delivers pure clam or mussel flavor. If you
like, serve with lemon wedges, a bottle of Tabasco or other hot
sauce, and some fresh tomato salsa. Serves four as an
appetizer.
2 pounds clams or mussels, scrubbed and debearded if cooking mussels Lemon wedges, hot sauce, and/or salsa
INSTRUCTIONS:
1. Light grill. When hot, place clams or mussels directly on cooking grate. Grill, without turning, until shellfish opens, 3 to 5 minutes for mussels and 6 to 10 minutes for clams.
2. With tongs, carefully transfer opened clams or mussels to flat serving platter, trying to preserve as much juice as possible. Discard top shells and loosen meat in bottom shell before serving if desired (see figure 7). Serve with lemon wedges, hot sauce, and/or salsa passed separately.