Grilled Clams and Mussels with Garlic, Almonds and Mint
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds mussels
- 2dozen littleneck clams
- ½cup dry white wine
- ¼cup extra-virgin olive oil, more for drizzling
- 5garlic cloves (4 thinly sliced, 1 finely chopped)
- ¼teaspoon red chile flakes, more to taste
- ¾cup chopped mint leaves
- 3tablespoons sliced almonds
- Finely grated zest of 1 lemon
- Grilled bread slices, for serving
Nutritional analysis per serving (4 servings)
492 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 43 grams protein; 1214 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Build a very hot charcoal fire, mounding coals in the center of the grill, or heat a gas grill.
- Step 2
Scrub mussels and clams under running water to remove any clinging grit.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
I think I'll try this tonight.
However---I don't get how grilling clams and mussels over hardwood charcoal imparts a "smoky" flavor when the aluminum roasting pan is sealed with aluminum foil.
This was just brilliant! We have a gas grill, but I used a smoke box and the smoke just seemed to intensify the broth. I used my roasting pan instead of the aluminum and the timing was still accurate.
I pulled the pan off the grill and we sat down on the terrace and had a fabulous feast along with a green salad and a pinot grigio.
We actually had some shellfish left over, so the next day I made a Frank Pepe style clam (and mussel) pizza with the leftovers!
I highly recommend this recipe!
I think that this is a great recipe, lots of good things, in a short time. BUT, my grill must be a lot hotter than Melissa's. Using her timing, with an initial ten minutes for the clams, then ten more for them and the mussels, was way too much. Mine is an ultra-hot infra-red grill, so it may be different for others. I would suggest that you peek under the foil after the first five minutes to see how it's going.
Interesting new way for me to cook mollusks. In order for me to get a lot more of the "juices" (one of the best parts!), I cooked some additional white wine.with the garlic, omitted the mint, and added basil. Poured it over the cooked clams and mussels while on the grill and let heat through for a few minutes. Awesome! My son asked if we could serve with pasta next time.
No smoke flavor. Method was fine. Taste ok. Try something else
Almonds not really a plus or minus Not sure what grill added, (except for the delicious bread), but nice to do outdoors - liked disposable pan
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