Living in New England my whole life and spending summers in Narragansett RI, seafood is a part of my life. I love fish, steamers, lobster and almost anything else you put in front of me. During the summer we’re always looking for new ways to prepare shellfish. Of course, while in Narragansett every summer, we hit George’s, Champlin’s, Charlie O’s as well as Aunt Caries and the many other places in the area. It’s still nice to hang at the house too. Here’s a recipie I found that keeps you in the backyard and keeps the smell out of the house too. I found this on Mark Sisson’s site. I highly recommend reading Mark’s books. I’m a big believer in his Primal Blueprint!
Anyway, here’s a recipie from his site. Enjoy.
Grilled & Chilled Shellfish with Basil, Mint and Lime Vinaigrette
Steamed clams, mussels and scallops in a bowl of warm broth is a simple seafood supper we enjoy most months of the year, but when summer rolls around we like to chill our shellfish down. But before we chill, we grill.
The reason is simple – why stand at a stove in a stuffy kitchen when you can grill under the sun (or stars)? We’re hard pressed to think of a type of protein or vegetable that can’t be grilled and shellfish is one of the easiest. Mussels, clams and scallops take only a few minutes to cook on the grill. They can be eaten hot, of course, but why eat hot food on a hot day when you can eat something cool and refreshing?
Here’s how you do it: Grill up a batch of shellfish then shuck ‘em or leave them in the shell. Drown the tender morsels in a zesty vinaigrette flavored with lime, mint and basil and chill for at least 30 minutes. Serve as an appetizer or main course, alone or over salad greens, sliced tomatoes or cucumbers. It doesn’t get any easier or refreshing than that.
Grilling shellfish gives it a meaty texture that’s still tender enough to melt in your mouth. Chilling seafood brings out a fresh, briny flavor without any fishiness. The combination of chilling and grilling really is the best of both worlds.
3 pounds of mixed clams, mussels and scallops
2 tablespoons plus 1 teaspoon fresh lime juice
zest from 1 lime
3 tablespoons extra-virgin olive oil
generous pinch of sea salt
1/4 cup finely chopped fresh basil
1-2 tablespoons finely chopped fresh mint
Drizzle some olive oil on the scallops to keep them from sticking to the grill. Lightly salt.
Pull the beards from the mussels (the little string-like thing hanging out the side) and scrub the shells of the mussels and clams clean.
Heat grill to medium-high.
Place scallops, clams and mussels directly on the grill grate (or you can use a grilling basket instead). Cover grill and let the seafood cook 2 minutes. Open the grill and flip scallops over.
Use tongs to remove any clams and mussels that have opened (try not to spill out any juice inside the shell) and combine them in a large bowl.
Close the grill and continue to cook the shellfish, peaking in every minute or so to remove shells that have opened. Mussels usually take 2-4 minutes, clams anywhere from 4-8 minutes depending on the size.
Whisk together lime juice and zest, olive oil, salt and herbs. Remove mussels and clams from their shells if desired and pour vinaigrette on top. Chill for at least 30 minutes before serving.