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Grilled Andouille Sausage with Shrimp, Clams, Mussels and Garlic with Grilled Country Bread with Anchovy Butter (Bobby Flay) Recipe

Grilled Andouille Sausage with Shrimp, Clams, Mussels and Garlic with Grilled Country Bread with Anchovy Butter (Bobby Flay) Recipe

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Grilled Andouille Sausage with Shrimp, Clams, Mussels and Garlic with Grilled Country Bread with Anchovy Butter (Bobby Flay)

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Ingredients:

Serving

grilled country bread with anchovy butter
1 1/2 sticks unsalted butter, slightly softened
6 anchovies in oil, patted dry
salt and freshly ground black pepper
6 slices (1/2-inch thick) country bread
1 lb andouille sausage, cut into quarters and each quarter cut in 1/2 lengthwise
canola oil
1 lb large shrimp (21 to 24 size) peeled and deveined , skewered shrimp to cook more evenly
1 heaping tbsp anchovy butter
salt and freshly ground black pepper
4 cloves garlic, thinly sliced
8 sprigs fresh thyme
2 cups dry white wine
1 cup clam juice
15 clams , scrubbed
15 mussels , scrubbed
2 tbsp cold unsalted butter
1/4 cup coarsely chopped fresh flat-leaf parsley , plus more for garnish

Directions:

For the Country Bread:
Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper.
Grill the bread until lightly golden brown on both sides, about 20 seconds per side. Remove from the grill and slather some of the anchovy butter on 1 side. Cut each slice in half, while still hot.
For the sausage and shrimp:
Heat the grill to high.
Brush the sausage with oil and grill until golden brown on both sides and just cooked through. Remove to a platter.
In a large bowl, toss the shrimp with oil, anchovy butter, and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Remove to the platter with the sausage.
Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill. Add the garlic and cook until lightly golden brown. Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half. Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened. Remove with a slotted spoon to a large bowl. Add the sausage and shrimp to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste. Return the clams and mussels to the pot and cook until just warmed through, about 1 minute. Serve in large bowls with the grilled bread. Garnish with more parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1239.67 Kcal (5190 kJ)
Calories from fat	770.12 Kcal
		% Daily Value*
Total Fat	85.57g	132%
Cholesterol	293.11mg	98%
Sodium	2917.92mg	122%
Potassium	524.44mg	11%
Total Carbs	51.1g	17%
Sugars	4.19g	17%
Dietary Fiber	1.31g	5%
Protein	46.83g	94%
Vitamin C	18.3mg	30%
Vitamin A	0.5mg	16%
Iron	6.3mg	35%
Calcium	138.5mg	14%

Amount Per 100 g
Calories	213.3 Kcal (893 kJ)
Calories from fat	132.5 Kcal
		% Daily Value*
Total Fat	14.72g	132%
Cholesterol	50.43mg	98%
Sodium	502.05mg	122%
Potassium	90.23mg	11%
Total Carbs	8.79g	17%
Sugars	0.72g	17%
Dietary Fiber	0.22g	5%
Protein	8.06g	94%
Vitamin C	3.1mg	30%
Vitamin A	0.1mg	16%
Iron	1.1mg	35%
Calcium	23.8mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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