Ingredients: |
Ingredients: 2 pounds mussels
2 pounds littleneck clams
3 tablespoons butter
3 cloves garlic, minced
1/2 pound cooked chorizo, finely diced
1 large ripe red tomato, peeled, seeded, and finely diced
2 cups dry white wine
1/2 cup chopped fresh flat-leaf parsley
3 tablespoons fresh lemon juice (1 lemon)
Coarse salt (kosher or sea) and freshly ground black pepper
1 large disposable aluminum foil drip pan
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Directions: |
Directions:1. Sort the mussels and clams, discarding any with cracked shells, or any open shells that fail to close when the shell is tapped. Beard the mussels: Remove any clumps of black or brown threads on the sides of the shells by pinching them between your thumb and forefinger and pulling hard, or use needle-nose pliers to do this. Scrub the mussels and clams with a stiff brush under cold running water to remove any grit. Drain in a colander, then blot them dry with paper towels.
2. Set up the grill for direct grilling using a three-zone fire; preheat one zone to high, one zone to medium, and one zone to low.
3. When ready to cook, place the butter in the large aluminum foil drip pan and melt it over the hot zone of the fire. Add the garlic and chorizo, and cook until fragrant, about 2 minutes. Add the tomato and cook for 2 minutes. Add the wine and let it come to a boil, then move the pan so that it straddles the medium and low zones of the grill.
4. Arrange the clams and mussels directly on the grill grate over the hot zone of the fire, rounded sides down. As soon as the shells pop wide open (about 2 to 6 minutes)--the clams take a little longer to cook-add the grilled mussels and clams to the aluminum foil pan with the chorizo mixture. Discard any mussels or clams that fail to open. When all of the mussels and clams are done, toss well, adding the parsley and lemon juice. Season with salt and pepper to taste. Transfer the mussels and sauce to bowls and serve at once with crusty bread or Grilled Garlic Bread #5. Provide an empty bowl for the shells. |
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