Grilled Mussels And Clams With Garlic And Herb Beurre Blanc Recipes

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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

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

GRILLED CLAMS WITH HERB BUTTER



Grilled Clams with Herb Butter image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

4 tablespoons (1/2 stick) unsalted butter
2 teaspoons herbes de Provence
1 clove garlic, smashed
Kosher salt
24 littleneck clams, cleaned and scrubbed
Sliced crusty bread, for dipping

Steps:

  • Preheat a grill to medium-high heat.
  • In a small saucepan over low heat, combine the butter, herbes de Provence, garlic and 1/4 teaspoon salt. Heat until melted and beginning to brown, about 8 minutes. Remove from the heat and set aside for 15 minutes to allow the flavors to infuse.
  • Meanwhile, place the clams directly on the hot grill. Close the lid and cook until the clams pop open, 6 to 8 minutes. Remove the clams to a platter and serve with crusty bread and herb butter for dipping.

GRILLED MUSSELS AND CLAMS WITH GARLIC AND HERB BEURRE BLANC RECIPE



Grilled Mussels And Clams With Garlic And Herb Beurre Blanc Recipe image

Provided by á-170456

Number Of Ingredients 10

1 garlic head, cloves separated, and peeled
6 tablespoons butter divided
1 cup white wine
1 tablespoon Sherry vinegar
1/4 cup whipping cream
2 pounds mussels
3 pounds clams, preferably cherrystone
Salt to taste
Freshly-ground black pepper to taste
1 tablespoon minced fresh herbs (such as parsley, chives, basil)

Steps:

  • Fire up the grill to medium-high heat. Mince the garlic using a mini-food processor. It should take a few seconds. Do not wash the processor; you'll need to purée the garlic later. Heat 1 tablespoon of the butter in a small skillet over medium-low heat. Add the garlic and cook, stirring often, until the garlic is a pale golden brown, 6 to 8 minutes. Reduce the heat to low if the garlic starts to crisp or browns too quickly. While the garlic cooks, pour the wine and vinegar into a small saucepan. Bring to a boil over medium-high heat and allow to boil until reduced by half, about 8 minutes. Add the cream and again bring to a boil. Reduce the heat to medium and simmer until slightly reduced, about 5 minutes. As the sauce reduces, rinse the mussels and clams in a colander under cold running water. Give them a quick scrub with a kitchen brush and rinse well. Grill them just until they open, about 6 to 8 minutes. Finish the sauce by whisking in the remaining butter, 1 tablespoon at a time, until the sauce is smooth and creamy. Spoon the cooked garlic back into the processor and purée. Stir it into the sauce and season with salt and pepper, and add the herbs. Keep the sauce warm, but do not let it boil, until the mussels and clams are done. Spoon a little of the sauce onto each clam or mussel and serve immediately. This recipe yields 4 to 6 servings. Each of 6 servings: 286 calories; 365 mg sodium; 91 mg cholesterol; 16 grams fat; 9 grams saturated fat; 7 grams carbohydrates; 22 grams protein; 0.09 gram fiber.

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