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Grilled Clams and Mussels with Garlic, Almonds and Mint

5.0(154)

Grilling clams and mussels gives them a smokiness you can’t get inside on your stove. Use hardwood charcoal if you can; it gives the best, smokiest flavor. The cooking time may vary depending upon your grill and the temperature of the shellfish when you put it in the pan. (Very cold seafood may take a few minutes longer.) Keep checking, pulling out the open clams and mussels with tongs as you go. And don’t forget to pour the heady pan juices on top of the shellfish; dunking grilled bread into that garlicky pool may be the best part of the dish.

by Melissa Clark

Open original recipe

Dinner, Lunch, Barbecues, Main Course

Servings

4 servings

Total time

40 min

Calories / serving

492 kcal

Ingredients (10)

serves

2 pounds musselsmussel
2 dozen littleneck clamsclam
1/2 cup dry white winewhite-wine
1/4 cup extra-virgin olive oil, more for drizzlingolive-oil
5 garlic cloves (4 thinly sliced, 1 finely chopped)garlic
1/4 teaspoon red chile flakes, more to taste
3/4 cup chopped mint leavesmint
3 tablespoons sliced almondsalmond
Finely grated zest of 1 lemonlemon
Grilled bread slices, for serving

Instructions (4 steps)

01Build a very hot charcoal fire, mounding coals in the center of the grill, or heat a gas grill.
02Scrub mussels and clams under running water to remove any clinging grit.
03Put 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.