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Mussels and clams?

Has anyone have any success grilling mussels and/or clams?   Note - I don't mean steam them in liquid in a vessel - I mean "dry"grilling them right on the grid (or in a mesh basket, as I intend to use). Hoping they'll still cook and retain some moisture, while taking on some smoke.  Thanks.
Toronto, ON

Comments

  • Griffin
    Griffin Posts: 8,200
    Not something I've tried. We usually toss them in a CI Dutch oven with liquid. Interested to see what others have to say.

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  • fishlessman
    fishlessman Posts: 32,669
    i have tried it and dont really like it but others do like it, cant hurt to give it a shot. i do like stuffed clams off the egg, and when i do mussels on the egg i cook chourico in a cataplana lid open for smoke, then some garlic, then a wine deglaze followed with diced tomatoes and when hot in goes the mussel. cover and cook a few minutes, shake, flip and cook til done. its more like a cioppino this way
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  • Richard Fl
    Richard Fl Posts: 8,297
    They are firmer than oysters and have less liquid and you should be careful about drying them out.
  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    I've grilled them in a grill basket before. The clams take longer than the mussels. They have a good flavor!
  • SGH
    SGH Posts: 28,791
    @martinhd28‌
    I have done them grilled but in my opinion there is much better ways to cook them. @Richard Fl brings up a very good point. They are very easy to dry out on the grill. Just my thoughts my friend.

    Location- Just "this side" of Biloxi, Ms.

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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    The key is to catch them as soon as they open. I cooked mine direct at 500F. Only took about 4-5 minutes for the clams. Mussels were open in about 2-1/2.
  • ChillyWillis
    ChillyWillis Posts: 893
    I grill little necks all of the time, they're amazing! I toss them on at a dome temp of 350-375 and pull them as soon as the shells open. My family and friends are absolutely obsessed with this recipe from Jasper White, I make it almost every weekend during the summer. It's the ultimate party appetizer when we are at the beach.

    http://www.foodnetwork.com/recipes/grilled-clams-with-garlic-butter-recipe.html
  • ChillyWillis
    ChillyWillis Posts: 893
    The trick to not drying them out is cooking at a low enough heat that the fire doesn't burn the clam through the shell. If the heat is right they should pop open and there will still be a good amount of clam juice puddled in the lower shell.