Garlicky Grilled Clams and Mussels

Buy your shellfish from a reputable purveyor and plan to serve them the day of purchase.If you’re not cooking right away, store them in a large bowl covered with a wet towel in the refrigerator, not on ice, until the grill is ready.

PREP: 20 minutes GRILL: about 10 minutes

MAKES: 4 main-dish or 8 appetizer servings

4 tablespoons butter or margarine,
cut into pieces

2 tablespoons olive oil

3 garlic cloves, minced

1 large shallot, minced (¼ cup)

½ cup dry white wine

¼ teaspoon crushed red pepper

2 pounds mussels, scrubbed, with beards
removed

2 dozen littleneck clams, scrubbed

cup loosely packed fresh parsley leaves,
coarsely chopped

lemon and/or lime wedges

French bread slices

1. Prepare outdoor grill for covered direct grilling over medium-high heat.

2. Place butter and oil in large disposable foil roasting pan (about 16" by 12 ½"). Place pan on hot grill rack and heat until butter has melted. Remove pan from grill. Add garlic, shallot, wine, and crushed red pepper; stir to combine. Add mussels and clams, spreading out to an even layer. Cover pan tightly with foil.

3. Return pan to grill rack. Cover grill and cook until mussels and clams open, 8 to 10 minutes.

4. Discard any mussels or clams that have not opened. Sprinkle with parsley and serve with lemon and/or lime wedges and French bread.

EACH SERVING: About 360 calories, 28g protein, 10g carbohydrate, 22g total fat (14g saturated), 130mg cholesterol, 408mg sodium