A Shellfish Grill

Sometimes I want something that’s traditional but, at the same time, different.

Beurre blanc, a French sauce often served with fish and shellfish, is as traditional as you can get. It’s simple to make; the only ingredients are shallots, wine, vinegar and butter.

But for this version, I tried garlic instead of shallots and added fresh herbs at the last minute. After all, you can’t beat garlic, butter and shellfish.

This recipe would be great for a Labor Day barbecue. Just be sure to have everything else ready so that the clams and mussels can be eaten as soon as they are pulled from the grill.

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MENU

Grilled Mussels and Clams With Garlic and Herb Beurre Blanc

Mixed Green Salad

Crusty French Bread

SHOPPING LIST

Crusty French bread

3 pounds clams

Bag of mixed greens

Mixed fresh herbs

2 pounds mussels

STAPLES

Butter

Garlic

Sherry vinegar

Whipping cream

White wine

GAME PLAN

30 minutes before: Heat grill. Mince garlic.

25 minutes before: Begin making sauce.

15 minutes before: Rinse then grill shellfish.

5 minutes before: Whisk butter into sauce, puree garlic. Spoon sauce over shellfish.

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Grilled Mussels and Clams With Garlic and Herb Beurre Blanc

Active Work and Total Preparation Time: 30 minutes *

Use a mini-food processor to chop and then puree the garlic. It will save time.

1 head garlic, cloves separated and peeled

6 tablespoons butter, divided

1 cup white wine

1 tablespoon Sherry vinegar

1/4 cup whipping cream

2 pounds mussels

3 pounds clams, preferably cherrystone

Salt, pepper

1 tablespoon minced fresh herbs, such as parsley, chives and basil

Fire up the grill to medium-high heat.

Mince the garlic using a mini-food processor. It should take a few seconds. Do not wash the processor; you’ll need to puree the garlic later.

Heat 1 tablespoon of the butter in a small skillet over medium-low heat. Add the garlic and cook, stirring often, until the garlic is a pale golden brown, 6 to 8 minutes. Reduce the heat to low if the garlic starts to crisp or browns too quickly.

While the garlic cooks, pour the wine and vinegar into a small saucepan. Bring to a boil over medium-high heat and allow to boil until reduced by half, about 8 minutes. Add the cream and again bring to a boil. Reduce the heat to medium and simmer until slightly reduced, about 5 minutes.

As the sauce reduces, rinse the mussels and clams in a colander under cold running water. Give them a quick scrub with a kitchen brush and rinse well. Grill them just until they open, about 6 to 8 minutes.

Finish the sauce by whisking in the remaining butter, 1 tablespoon at a time, until the sauce is smooth and creamy.

Spoon the cooked garlic back into the processor and puree. Stir it into the sauce and season with salt and pepper, and add the herbs. Keep the sauce warm, but do not let it boil, until the mussels and clams are done. Spoon a little of the sauce onto each clam or mussel and serve immediately.

4 to 6 servings. Each of 6 servings: 286 calories; 365 mg sodium; 91 mg cholesterol; 16 grams fat; 9 grams saturated fat; 7 grams carbohydrates; 22 grams protein; 0.09 gram fiber.