Fire-Roasted Clams and Mussels

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Labor Day is one of the most beloved end-of-summer days. It’s the perfect time to soak up the last bit of sun before crisp autumn days begin. It’s also one of the last chances to cook and eat outside with friends. With that in mind, we chose a recipe from Jamie and Bobby Deen that you can enjoy on one of these last beach or backyard evenings.

In The Deen Bros. Get Fired Up, Paula Deen’s sons show us how to barbecue pretty much anything. These fire-roasted clams and mussels are a healthier alternative to the traditional red meat barbecue items, and still just as delicious. Roasting seafood over an open flame adds a smokey flavor you can’t get from a stove.

Fire-Roasted Clams and Mussels
This is the most affordable seafood dish around, with a flavor fit for a king. Clams and mussels done over the open flame are every bit as easy as on the stove top, but taste that much better when roasted outdoors. Make sure there’s plenty of crusty bread to go around. Everyone’s going to want it to sop up all the scrumptious juices. Serves 4

2 dozen littleneck or cherrystone clams, scrubbed and rinsed
2 pounds of mussels, scrubbed and rinsed
1/3 cup olive oil
6 garlic cloves, thinly sliced
2 fresh rosemary sprigs
1/2 teaspoon crushed red pepper flakes
Crusty bread, for serving

1. Place the clams and mussels in an aluminum roasting pan.

2. Heat the olive oil in a large skillet over medium heat. Add the garlic, rosemary, and red pepper flakes. Cook, stirring, until the mixture is fragrant, 1 to 2 minutes.

3. Pour the oil mixture over the clams and mussels and toss to combine.

4. Preheat the grill to medium heat. Place the pan of clams and mussels on the grill. Close the cover and cook, stirring occasionally until most of the clams and mussels have opened, 15 to 20 minutes.

5. Discard any unopened clams and mussels. Serve immediately, with bread for sopping up juices.


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