Grilled Mussels and Clams

Grilled Mussels and Clams


1 bag of clams (about three dozen - preferably littleneck clams)

1 bag of mussels (about three to four dozen)

1 cup dry white wine

1/4 cup extra virgin olive oil

at least six to eight large cloves of garlic

1/4 cup minced parsley

2 or 3 small, hot, dried chili peppers (peperoncini)

salt, pepper

1 loaf of good French or Italian bread, sliced and grilled

more garlic pieces and olive oil to smear on the bread


Preheat your grill and toast the bread. While the shellfish is cooking, smear a little raw garlic and olive oil on the slices.

Clean the shellfish by washing them in cold water thoroughly to try to remove any traces of sand. Throw out any shells that are already open. Place the mussels and clams in a large aluminum container that fits your grill. Then pour in the wine and olive oil. Add the garlic, parsley, chili peppers, salt and pepper. Toss it all together. Place on the grill and close the lid. Wait about 15 minutes and check. It may take another five minutes or so for most of the shells to open. There will be some stragglers, but remove the ones that are open and leave the others to pop open while you're eating. Place the shellfish in a large, deep bowl with the juices from the pan, and surround it with the grilled bread.