Gas-Grilled Clams, Mussels, or Oysters

Name: Gas-Grilled Clams, Mussels, or Oysters
Total time: PLACEHOLDER
Yield: Serves 4 to 6 as an appetizer
Ingredients: 24 clams or oysters, or 30 to 35 mussels (about 2 pounds), scrubbed and debearded if cooking mussels; Lemon wedges, hot sauce, and/or salsa (optional)

By America's Test Kitchen

Yield

Serves 4 to 6 as an appetizer

Ingredients

Ingredient check list

24 clams or oysters, or 30 to 35 mussels (about 2 pounds), scrubbed and debearded if cooking mussels

Lemon wedges, hot sauce, and/or salsa (optional)

Test Kitchen Techniques

Why This Recipe Works

Over the course of testing our grilled clams, mussels, or oysters recipe, we learned that careful shopping plays the most important role in minimizing your kitchen work and ensuring that your shellfish are free of grit. Hard-neck clams (that is, littlenecks or cherrystones) are worth the extra money because they remain tightly closed when harvested, keeping the meat inside free of sand. We recommend purchasing rope-cultured mussels for the same reason. In general, we prefer oysters from cold northern waters, because they tend to be briny and have a flavor that’s more crisp than that of oysters from warmer southern waters. And always look for tightly closed clams, mussels, and oysters (avoid any that are gaping; they may be dying or dead).

Before You Begin

We often like to throw clams or mussels on the grill and cook them just until they open. Don’t move the shellfish around too much or you risk spilling the liquid out of the shells. This cooking method delivers pure clam, mussel, or oyster flavor. If you like, serve with lemon wedges, a bottle of Tabasco or other hot sauce, and some fresh tomato salsa.

Instructions

Turn on all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the cooking grate clean. Leave the burners on high.

Place the shellfish directly on the cooking grate. Grill, covered and without turning, until the shellfish open, 4 to 6 minutes for mussels and oysters or 7 to 10 minutes for clams.

With tongs, carefully transfer the opened shellfish to a flat serving platter, trying to preserve the juices. Discard the top shells and loosen the meat in the bottom shells before serving, if desired (see illustration below). Serve with the lemon wedges, hot sauce, and/or salsa passed separately.