Mussels and Clams With Chili-Lemon Oil

mussels-clams-chili-oil
Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 361 calories
    • Fat 30 g
    • Sat Fat 4 g
    • Cholesterol 45 mg
    • Sodium 465 mg
    • Protein 17 g
    • Carbohydrate 7 g
    • Sugar 0 g
    • Fiber 1 g
    • Iron 6 mg
    • Calcium 58 mg

Heat the oil, lemon zest, garlic, red pepper, and ¼ teaspoon salt in a small pot over medium heat until sizzling, 2 to 3 minutes.Prepare the grill. Place the clams and mussels on the grill. Grill, covered, without moving them, until the shells pop open and the meat is opaque throughout, 8 to 10 minutes for the clams and 3 to 7 minutes for the mussels.Transfer to a large bowl. Add the chili-lemon oil and parsley and toss to combine. Serve with the bread.

Ingredients

  1. Check 1/2 cup olive oil
  2. Check 4 strips lemon zest
  3. Check 2 cloves garlic, sliced
  4. Check 1 teaspoon red pepper flakes
  5. Check kosher salt
  6. Check 8 razor or littleneck clams, scrubbed
  7. Check 1 pound mussels, scrubbed
  8. Check 1/2 cup chopped fresh flat-leaf parsley leaves
  9. Check crusty bread, for serving

Directions

  1. Heat the oil, lemon zest, garlic, red pepper, and ¼ teaspoon salt in a small pot over medium heat until sizzling, 2 to 3 minutes.
  2. Prepare the grill. Place the clams and mussels on the grill. Grill, covered, without moving them, until the shells pop open and the meat is opaque throughout, 8 to 10 minutes for the clams and 3 to 7 minutes for the mussels.
  3. Transfer to a large bowl. Add the chili-lemon oil and parsley and toss to combine. Serve with the bread.