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Oysters, Clams and Mussels Oh My
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CPARKTX
Posts: 2,095
Started with some simple grilled oysters. Plopped them directly on grill until they popped open and ate them. Delicious.
Next up put my large CI pot on grill, added onion and a tablespoon of EVOO and cooked until just translucent. Threw in garlic, then Spanish chorizo, then tomatoes in rapid order. Added 1.5 cups of a white Bordeaux and fresh basil. Added mussels and clams and removed when everything opened.
Served with French bread.
Fantastic!
I under cooked the clams a bit; they apparently take much longer than mussels, I'll know next time.
Next up put my large CI pot on grill, added onion and a tablespoon of EVOO and cooked until just translucent. Threw in garlic, then Spanish chorizo, then tomatoes in rapid order. Added 1.5 cups of a white Bordeaux and fresh basil. Added mussels and clams and removed when everything opened.
Served with French bread.
Fantastic!
I under cooked the clams a bit; they apparently take much longer than mussels, I'll know next time.
LBGE & SBGE. Central Texas.
Comments
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Yum! Wish I could get reasonably-priced shellfish here in utard... :(_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Amazing...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@Botch so do I...they weren't reasonably priced but I endulged.LBGE & SBGE. Central Texas.
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Looks outstanding. Other than lobster chargrilled oysters have no equal. Amazing my friend. Good job! =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Outstanding....-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Oh man, you are so singing my song. Love Fruite De Mar. Just a great looking dish. Tell me you made garlic bread on the side. Oh my soooooo gooooood. if you really want to go nuts. Make a nice pot of angel hair pasta, and dump the entire contents of you pan into it after you drain the pasta. Oh man I love that stuff. I live in Arizona now and seafood is a frozen facsimile. Really miss the good stuff. Great cook, Throw in some squid if it is available. It makes a really great combination of flavors with the mussels and clams.
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@keepervodeflame dang, I should have made garlic bread, I served a simple French baguette but garlic bread would have been even better.LBGE & SBGE. Central Texas.
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I can be there in 45 mins tops. ^:)^ ^:)^ ^:)^Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Pic # 6 is money!! I'd dive right in there. Diving into clams is OK, isn't it? :-*
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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Almost as good as the clams and mussels, is dipping a hunk of really garlicky bread into the juice. I could eat a whole baguette that way. It also makes doing the dishes a snap.
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