Grilled Clams and Mussels with Garlic, Almonds and Mint

Name: Grilled Clams and Mussels with Garlic, Almonds and Mint
Total time: 40 min
Yield: 4 servings
Ingredients: 2 pounds mussels; 2 dozen littleneck clams; 1/2 cup dry white wine; 1/4 cup extra-virgin olive oil, more for drizzling; 5 garlic cloves (4 thinly sliced, 1 finely chopped); 1/4 teaspoon red chile flakes, more to taste; 3/4 cup chopped mint leaves; 3 tablespoons sliced almonds; Finely grated zest of 1 lemon; Grilled bread slices, for serving

By Melissa Clark

Total Time: 40 minutes
Rating: 5(148)
Notes: Read community notes

Grilling clams and mussels gives them a smokiness you can’t get inside on your stove. Use hardwood charcoal if you can; it gives the best, smokiest flavor. The cooking time may vary depending upon your grill and the temperature of the shellfish when you put it in the pan. (Very cold seafood may take a few minutes longer.) Keep checking, pulling out the open clams and mussels with tongs as you go. And don’t forget to pour the heady pan juices on top of the shellfish; dunking grilled bread into that garlicky pool may be the best part of the dish.

Featured in: Smoky, Juicy Mussels and Clams Pop on the Grill

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Ingredients

Yield:4 servings

2pounds mussels
2dozen littleneck clams
½cup dry white wine
¼cup extra-virgin olive oil, more for drizzling
5garlic cloves (4 thinly sliced, 1 finely chopped)
¼teaspoon red chile flakes, more to taste
¾cup chopped mint leaves
3tablespoons sliced almonds
Finely grated zest of 1 lemon
Grilled bread slices, for serving

Ingredient Substitution Guide

Preparation

Step 1
Build a very hot charcoal fire, mounding coals in the center of the grill, or heat a gas grill.
Step 2
Scrub mussels and clams under running water to remove any clinging grit.
Step 3
Put clams, wine, oil, sliced garlic and chile in a large disposable aluminum roasting pan and stir. Cover pan tightly with heavy-duty foil. Place pan on the grill and cover. Let cook undisturbed for 10 minutes, then use mitts to open foil and stir in mussels. Replace foil and continue cooking, with grill covered, 10 minutes more. By this time, most or all of the shellfish should be open. Use tongs to transfer opened shellfish to a serving bowl and return any unopened in the pan to continue cooking, covered, for another few minutes. Any that remain unopened should be discarded. Combine all shellfish and pan juices in the bowl.
Step 4
Toss shellfish with mint, almonds, chopped garlic and lemon zest. Drizzle with additional oil. Brush grilled bread slices with oil and serve alongside for soaking up juices.

Ratings

5 out of 5

148 user ratings

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Private Notes

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Cooking Notes

Jeff in Virginia6 years ago

I think I'll try this tonight.

However---I don't get how grilling clams and mussels over hardwood charcoal imparts a "smoky" flavor when the aluminum roasting pan is sealed with aluminum foil.

Donna Harrison6 years ago

This was just brilliant! We have a gas grill, but I used a smoke box and the smoke just seemed to intensify the broth. I used my roasting pan instead of the aluminum and the timing was still accurate.
I pulled the pan off the grill and we sat down on the terrace and had a fabulous feast along with a green salad and a pinot grigio.
We actually had some shellfish left over, so the next day I made a Frank Pepe style clam (and mussel) pizza with the leftovers!
I highly recommend this recipe!

David6 years ago

I think that this is a great recipe, lots of good things, in a short time. BUT, my grill must be a lot hotter than Melissa's. Using her timing, with an initial ten minutes for the clams, then ten more for them and the mussels, was way too much. Mine is an ultra-hot infra-red grill, so it may be different for others. I would suggest that you peek under the foil after the first five minutes to see how it's going.

Carole6 years ago

I made this for a pot luck dinner and it was wonderful. I substituted basil for the mint and didn't use almonds. I also strained the broth just in case there was some sand or grit. Delicious! Best of all, no clean up--just throw away the pan and the shells!

Liz268111 months ago

Interesting new way for me to cook mollusks. In order for me to get a lot more of the "juices" (one of the best parts!), I cooked some additional white wine.with the garlic, omitted the mint, and added basil. Poured it over the cooked clams and mussels while on the grill and let heat through for a few minutes. Awesome! My son asked if we could serve with pasta next time.

eric2 years ago

No smoke flavor. Method was fine. Taste ok. Try something else

barbara a3 years ago

Almonds not really a plus or minus Not sure what grill added, (except for the delicious bread), but nice to do outdoors - liked disposable pan

Plantace3 years ago

This was excellent! We're camping and have a firepit, so I used a cast iron pan covered in foil, set on hot wood coals, no other cover. Only used littleneck clams, added sliced cherry tomatoes and a bit of jalapeno, as we forgot to bring pepper flakes. Smoke from fire came through dish subtly but perfect. Not a scrap or drop left over, as my wife and I mopped up with grilled bread.

Plantace3 years ago

*** I should have added that I subbed fresh basil for mint, as Kathy doesn't care for mint, and simmered until clams opened, checked them after 10 or so mins and they were done.

John Colm3 years ago

I may do this with a Belgian ale instead of wine.

rhuttner4 years ago

Awesome dish. Store didn’t have mussels so we doubled the clams. I stupidly added salt. Definitely didn’t need it. Seems obvious now. Took someone else’s suggestion and added in halved Brussel sprouts at the start and kept them good and covered for 17 minutes. Perfect. Put it over pasta for an awesome summer meal!

bridget4 years ago

So easy and delicious. I skip the mussels and the almonds. The bread is a must!

New York George5 years ago

I’m thinking of making this for a large group at a beach bonfire but I’m seriously skeptical about the 10min covered cook time. I think my weber kettle would incinerate them in that much time.

DJ6 years ago

I was pleasantly surprised at how well the mint went with the clams. The toasted baguettes were wonderful in the broth! Skip the mussels though...they were nota good fit. We also skipped the almonds.

David6 years ago

I added two dozen or so brussel sprouts sprouts to the pan at the beginning and cooked them for the entire time the pan was on the grill; they turned out perfectly! I also substituted sake for the white wine and skipped the almonds. This dish was popular with 3/4 of my family!

Steve H6 years ago

Next time I'll use just the little necks.

Claudia M.6 years ago

Claudia M. a few seconds ago
What a great technique for making clams and mussels on the grill! I've made clams directly on the grill before but you tend to lose all the wonderful juice. I thought the mint and almonds sounded odd so I took others' advice and used fresh basil and lemon zest instead. I wish I thought to make some spaghetti to serve with all the delicious sauce (so we just ended up sopping it up with the bread and still had a lot of juice leftover). Excellent summer meal.

Carole6 years ago

Maeve6 years ago

Recycle the pan or use again. Throwing it in the trash is a waste!
Additionally, shells can be composted in some areas.

Karen6 years ago

Made this last night and it was great! I used basil instead of mint, but otherwise, exactly as written. I planned to serve it with angel hair and pesto on the side, but when I offered the guys a separate bowl, they declined and they poured the shellfish with broth right over the pesto pasta. What a great combination that was! And still broth left over to mop up with toast.

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