Smoky Mussels and Clams with White Wine Broth

Photo: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Infuse fresh mussels and clams with the sweet, smoky flavor of applewood chips for a unique grilled seafood dinner.

Yield: 4 servings (serving size: about 2 cups clams and mussels, about 1/4 cup broth, and 2 bread slices)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 19.5g
  • Saturated fat: 7.1g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 2.3g
  • Protein: 26.6g
  • Carbohydrate: 30.6g
  • Fiber: 2g
  • Cholesterol: 76mg
  • Iron: 14.4mg
  • Sodium: 773mg
  • Calcium: 105mg


  • 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


  1. 1. Soak wood chips in water for 30 minutes; drain well.
  2. 2. Preheat grill to medium-high heat.
  3. 3. 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.
  4. 4. 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.
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