Smoky Mussels and Clams with White Wine Broth |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Infuse fresh mussels and clams with the sweet, smoky flavor of applewood chips for a unique grilled seafood dinner. Ingredients:
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 |
Directions:
1. Soak wood chips in water for 30 minutes; drain well.
2. Preheat grill to medium-high heat.
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. 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.
|
|