Figure 7.
The easiest way to serve grilled clams or mussels is to divide them among small plates and give each person a small fork. However, if you want guests to eat the clams or mussels right off the shell, hold each one in a kitchen towel as you take it off the grill, pull off and discard the top shell, then slide a paring knife under the meat to detach it from the bottom shell. By the time you have done this to each clam or mussel, the shells should have cooled enough to permit everyone to pick them up and slurp the meat directly from the shells.