- 1 cup wood chips
- 2 tablespoons extra-virgin olive oil
- 1/3 cup chopped shallots
- 6 garlic cloves, sliced
- 2 cups chopped, seeded, peeled tomato
- 1/2 cup dry white wine
- 3 thyme sprigs
- 1 (8-ounce) bottle clam juice
- 1 1/2 pounds littleneck clams
- 2 pounds mussels, scrubbed and debearded
- 8 (1/2-ounce) slices French bread baguette
- Cooking spray
- 3 tablespoons butter
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme
- calories 402
- fat 19.5 g
- satfat 7.1 g
- monofat 8 g
- polyfat 2.3 g
- protein 26.6 g
- carbohydrate 30.6 g
- fiber 2 g
- cholesterol 76 mg
- iron 14.4 mg
- sodium 773 mg
- calcium 105 mg
How to Make It
Soak wood chips in water for 30 minutes; drain well.
Preheat grill to medium-high heat.
Place wood chips on hot coals. Place a large Dutch oven on grill rack. Close grill lid; heat 2 minutes. Add oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 2 minutes, stirring frequently. Add tomato; close grill lid, and cook 3 minutes. Remove grill lid. Add wine; bring to a boil. Cook 5 minutes or until reduced to 2 tablespoons, stirring occasionally. Add thyme, juice, and clams; close grill lid, and cook 5 minutes. Remove grill lid. Stir in mussels; close grill lid, and cook 5 minutes. Coat bread slices with cooking spray; grill 1 minute on each side or until toasted.
Remove clams and mussels from pan using a slotted spoon, reserving cooking liquid in pan; discard any unopened shells. Cover clams and mussels; keep warm. Discard thyme sprigs. Bring reserved cooking liquid to a boil. Cook 15 minutes or until reduced to 3/4 cup; remove from heat. Add butter, parsley, and chopped thyme, stirring until smooth. Return mussels and clams to pan; toss to coat. Serve with grilled bread.