Mussels and clams with grilled tomatoes, butter and herbs


Purged clams are available from fishmongers and select supermarkets. If you can't find purged clams, soak them in cold water for 10 minutes to remove grit.

You'll need

24 cherry tomatoes (about 1½ punnets) 2 tbsp olive oil 1 tbsp thyme leaves 100 gm butter, softened Finely grated rind of 1 lemon, juice of 2 ½ cup (firmly packed) each flat-leaf parsley and basil 2 tbsp finely chopped chives 1 kg mussels, scrubbed 1 kg purged clams To serve: crusty bread and green salad (optional)

Method

  • 01
  • Heat a large char-grill pan or barbecue to medium heat. Combine tomatoes, oil and thyme in a large bowl, toss to combine, season to taste and grill, turning occasionally, until golden and tender (8-10 minutes). Transfer to a large bowl and set aside until required.
  • 02
  • Meanwhile, combine butter, lemon rind and juice and half the herbs in a bowl, mix to combine, season to taste and set aside.
  • 03
  • Grill mussels and clams, covered with a lid or bowl and stirring occasionally, until they open (2-3 minutes; if you’re using a kettle-style barbecue, place a tray underneath the grill to catch the juices). Transfer to a large bowl, add lemon butter and toss until combined and butter has melted. Add grilled tomatoes and remaining herbs, and serve with crusty bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2014

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