Smoky Mussels and Clams With White Wine Broth |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Cooking Light. Sept 09. Ingredients:
1 cup wood chips |
2 tablespoons extra virgin olive oil |
1/3 cup chopped shallot |
6 garlic cloves, sliced |
2 cups chopped seeded, peeled tomatoes |
1/2 cup dry white wine |
3 fresh thyme sprigs |
1 (8 ounce) bottle clam juice |
1 1/2 lbs littleneck clams |
2 lbs mussels, scrubbed and debearded |
french baguette |
cooking spray |
3 tablespoons butter |
3 tablespoons finely chopped fresh flat-leaf parsley |
1 tablespoon chopped fresh thyme |
Directions:
1. Soak wood chips in water for 30 minutes; drain well.
2. Preheat grill to medium-high heat.
3. Place wood chips on hot coals. Place a large Dutch oven on grill rack. Close grill lid; heat 2 minutes.
4. Add oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 2 minutes, stirring frequently. Add tomato; close grill lid, and cook 3 minutes. Remove grill lid.
5. Add wine; bring to a boil. Cook 5 minutes or until reduced to 2 tablespoons, stirring occasionally.
6. Add thyme, juice, and clams; close grill lid, and cook 5 minutes. Remove grill lid.
7. Stir in mussels; close grill lid, and cook 5 minutes. Coat bread slices with cooking spray; grill 1 minute on each side or until toasted.
8. Remove clams and mussels from pan using a slotted spoon, reserving cooking liquid in pan; discard any unopened shells. Cover clams and mussels; keep warm.
9. Discard thyme sprigs. Bring reserved cooking liquid to a boil. Cook 15 minutes or until reduced to 3/4 cup; remove from heat.
10. Add butter, parsley, and chopped thyme, stirring until smooth. Return mussels and clams to pan; toss to coat. Serve with grilled bread.
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