Mother Earth Living

A Seafood Grill: Shellfish with Aioli

By Terri Pischoff Wuerthner
August/September 1994
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The recipes are designed to be easy, fast, and flexible and to leave room for the creativity of the barbecue cook.

Shellfish with Aioli
Serves 4 as an appetizer
Barbecued shellfish roast in their own juices. Serve these as appetizers while you’re grilling the main course.

  • 8 clams in the shell
  • 8 mussels in the shell
  • 8 oysters in the shell
  1. Scrub the shellfish with a stiff brush and rinse under cool water. Discard any that are not firmly closed. (Those that close up when you rinse them but then open again are fine.)
  2. Heat the coals and brush or rub the grill with oil. Arrange the shellfish, rounded side down to preserve juices, on the hot grill. Cook about 6 to 8 minutes for clams and mussels and 10 to 12 minutes for oysters, depending on size. They are done when they pop open. Loosen the meat from the shell, top with a spoonful of Aioli (below), and serve.

Note: Discard any clams or mussels that do not open. Oysters do not always pop open when done, but they are all right if they are steaming or bubbling around the fluted edges and open easily.

Click here for the original article, A Seafood Grill. 







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