How to Grill Oysters, Clams and Mussels

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  • Oysters
  • Clams
  • Mussels
  • Lemons
  • Hot sauce
  • Butter
  • Your favorite herbs


Oysters: Heat grill to high. Place oysters directly on grill and close. Grill just until oysters open. Loosen bottom of oyster with an oyster knife and enjoy alone, or with a squirt of lemon and dash of hot sauce. To grill oysters on half-shell, shuck oysters and return to shells. Top with herbs and a small dot of butter. Place directly on grill and cook just until edges curl.
Clams and Mussels: If clams and/or mussels are large enough, follow same directions as above and grill directly. Alternately, heat one side of grill only and place a disposable foil pan on other side for indirect heat. Place cleaned clams or mussels in pan with a dash of wine, a few dots of butter and some fresh herbs. Close grill and cook, stirring once or twice, just until clams or mussels open. Pour into a bowl with juices and enjoy with crusty bread.
To add a little smoke, soak some smoking chips in water for at least half an hour. If using charcoal, scatter soaked chips over the glowing coals. If using gas, make a pouch from heavy-duty foil, cut open the top and place the pouch under the grill grate while the grill is cold. If you have a rosemary bush, try just tossing a few branches into the fire. (Be sure to check out our video on how to clean and store mussels!)
Recipe from Central Market Mill Creek - Culinary Resource Center
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