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1
Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper.
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2
Grill the bread until lightly golden brown on both sides, about 20 seconds per side.
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3
Remove from the grill and slather some of the anchovy butter on 1 side.
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4
Cut each slice in half, while still hot.
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5
For the sausage and shrimp:
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6
Heat the grill to high.
-
7
Brush the sausage with oil and grill until golden brown on both sides and just cooked through.
-
8
Remove to a platter.
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9
In a large bowl, toss the shrimp with oil, anchovy butter, and season with salt and pepper, to taste.
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10
Grill until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
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11
Remove to the platter with the sausage.
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12
Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill.
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13
Add the garlic and cook until lightly golden brown.
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14
Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half.
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15
Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened.
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16
Remove with a slotted spoon to a large bowl.
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17
Add the sausage and shrimp to the broth and cook for 1 minute.
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18
Stir in the butter and parsley and cook for another minute.
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19
Season with salt and pepper, to taste.
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20
Return the clams and mussels to the pot and cook until just warmed through, about 1 minute.
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21
Serve in large bowls with the grilled bread.
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22
Garnish with more parsley.
