Grilled Andouille Sausage with Shrimp, Clams, Musse

Name: Grilled Andouille Sausage with Shrimp, Clams, Mussels and Garlic with Grilled Country Bread with Anchovy Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Grilled Country Bread with Anchovy Butter; 1 1/2 sticks unsalted butter, slightly softened; 6 anchovies in oil, patted dry; Salt and freshly ground black pepper; 6 slices (1/2-inch thick) country bread; 1 pound andouille sausage, cut into quarters and each quarter cut in 1/2 lengthwise; Canola oil; 1 pound large shrimp (21 to 24 size) peeled and deveined, skewered shrimp to cook more evenly; 1 heaping tablespoon anchovy butter; Salt and freshly ground black pepper; 4 cloves garlic, thinly sliced; 8 sprigs fresh thyme; 2 cups dry white wine; 1 cup clam juice; 15 clams, scrubbed; 15 mussels, scrubbed; 2 tablespoons cold unsalted butter; 1/4 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish

Servings: persons

Grilled Country Bread with Anchovy Butter
1 1/2 sticks unsalted butter, slightly softened
6 anchovies in oil, patted dry
Salt and freshly ground black pepper
6 slices (1/2-inch thick) country bread
1 pound andouille sausage, cut into quarters and each quarter cut in 1/2 lengthwise
Canola oil
1 pound large shrimp (21 to 24 size) peeled and deveined, skewered shrimp to cook more evenly
1 heaping tablespoon anchovy butter
Salt and freshly ground black pepper
4 cloves garlic, thinly sliced
8 sprigs fresh thyme
2 cups dry white wine
1 cup clam juice
15 clams, scrubbed
15 mussels, scrubbed
2 tablespoons cold unsalted butter
1/4 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish

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

1992

kcal

Calories

211

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Grilled Country Bread with Anchovy Butter, 1 1/2 sticks unsalted butter, slightly softened, 6 anchovies in oil, patted dry, Salt and freshly ground black pepper, and more.

Yes, Grilled Andouille Sausage with Shrimp, Clams, Mussels and Garlic with Grilled Country Bread with Anchovy Butter falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grilled Andouille Sausage with Shrimp, Clams, Mussels and Garlic with Grilled Country Bread with Anchovy Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions