Ingredients Jump to Instructions ↓

  1. 1/2 pound (2 sticks) unsalted butter

  2. 1/2 cup freshly squeezed lemon juice

  3. 1/2 cup dry white wine

  4. 2 tablespoons minced garlic

  5. 1 tablespoon crushed red pepper Salt and pepper to taste

  6. 48 assorted shellfish, such as mussels, clams, oysters, and scallops, scrubbed and debearded

  7. 4 thick slices peasant bread

  8. 3/4 cup fresh flat-leaf parsley, chopped

Instructions Jump to Ingredients ↑

  1. Instructions 1. Heat charcoal grill until coals are white-hot, 30 to 40 minutes. Place baking pan on grill; add butter, lemon juice, wine, garlic, red pepper, salt, and pepper.

  2. As butter melts, arrange shellfish in a single layer on the grill. Cook until shells pop open, 2 to 5 minutes; meanwhile, toast bread on edge of grill. Transfer opened shells to pan of sauce; sprinkle with parsley; discard unopened shells. Serve immediately with bread.


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