Who doesn’t love a classic seafood dish? This week we present to you a recipe for lovers of the great outdoors. With the summer winding down, this is a perfect dish for one of your last evenings spent outside. Whether it’s a picnic on the beach or a laid back barbeque in your backyard, these fire-roasted clams and mussels will have everyone shucking shells.
In The Deen Bros. Get Fired Up, Paula Deen’s sons show us how to barbecue pretty much anything. These fire-roasted clams and mussels are a bit of a departure from the traditional red meat barbecue items, but still just as delicious. Roasting the seafood over an open flame adds a touch of unique flavor you would never get from a stove. With this recipe, the Deen Brothers introduce us to a whole new world of outdoor cooking!
FIRE-ROASTED CLAMS AND MUSSELS
This is the most affordable seafood dish around, with a flavor fit for a king. Clams and mussels done over the open flame are every bit as easy as on the stove top, but taste that much better when roasted outdoors. Make sure there’s plenty of crusty bread to go around. Everyone’s going to want it to sop up all the scrumptious juices.
2 dozen littleneck or cherrystone clams, scrubbed and rinsed
2 pounds of mussels, scrubbed and rinsed
⅓ cup olive oil
6 garlic cloves, thinly sliced
2 fresh rosemary sprigs
½ teaspoon crushed red pepper flakes
Crusty bread, for serving
1. Place the clams and mussels in an aluminum roasting pan.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic, rosemary, and red pepper flakes. Cook, stirring, until the mixture is fragrant, 1 to 2 minutes
3. Pour the oil mixture over the clams and mussels and toss to combine
4. Preheat the grill to medium heat. Place the pan of clams and mussels on the grill. Close the cover and cook, stirring occasionally until most of the clams and mussels have opened, 15 to 20 minutes
5. Discard any unopened clams and mussels. Serve immediately, with bread for sopping up juices.
Download this recipe for free here.
We hope you enjoy it!