Grilled Mussels and Clams


By Dane Feldman

Photo by Dane Feldman.

Summer’s fast approach means constant grilling weather. Clams and mussels are among the easiest foods to grill because the prep work is so minimal. With two drastically different sauces, you can appease almost any guest.

Serves 5-6.

What you’ll need for the lemon butter sauce:
4 tbsp margarine
Juice of 1/2 lemon

Melt the butter in a pan and stir in the lemon juice. Pour into a dish to serve.

What you’ll need for the mignonette sauce:
1 shallot
1/2 cup red wine vinegar
Olive oil

Preheat oven to 425.

Chop the shallot and lay it out in a small baking pan. Drizzle a conservative amount of olive oil over the shallot and roast for 10 minutes.

Pour the red wine vinegar into a jar and add the shallots. Shake well and serve in a dish.

What you’ll need:
2 lb middle neck clams
2 lb PEI mussels
Lemon butter sauce
Mignonette sauce

Grill the clams and mussels on medium-high heat until they open. Then, serve in a large bowl with the sauces on the side. Discard any shells that do not open in a large bowl. You’ll want to keep that extra bowl for discarding shells as you eat.