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

Recipe by Cooking Light September 2009

Gallery

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

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wood chips in water for 30 minutes; drain well.

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  • 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.

Nutrition Facts

402 calories; fat 19.5g; saturated fat 7.1g; mono fat 8g; poly fat 2.3g; protein 26.6g; carbohydrates 30.6g; fiber 2g; cholesterol 76mg; iron 14.4mg; sodium 773mg; calcium 105mg.
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