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2 pounds
mussels, scrubbed and cleaned
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2 dozen
little necks, scrubbed
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6 tablespoons
butter, melted
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2 tablespoons
olive oil
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4
garlic cloves, minced
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1 large
shallot, minced
Tools for Shallots Options
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1/2 cup
dry white wine
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1/4 teaspoon
crushed red peppers
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2/3 cup
fresh parsley, coarsely chopped
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lemon wedges
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Equipment List:
Cooking Instructions
Preheat grill to medium high heat. Clean and de-beard mussels, clean clams. In a small bowl, whisk together olive oil, garlic, shallots, white wine and crushed red pepper. Place roasting pan on grill, add butter. Pour olive oil mixture into pan. Stir. Add mussels and clams in an even layer. Cook until mussels and clams open, about 8-10 minutes. Serve with lemon wedges.