Smoky Mussels And Clams With White Wine Broth

Name: Smoky Mussels And Clams With White Wine Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wood chips; 2 tablespoons extra-virgin olive oil; 1/3 cup chopped shallots; 6 garlic cloves, sliced; 2 cups chopped, seeded, peeled tomato; 1/2 cup dry white wine; 3 thyme sprigs; 1 (8-ounce) bottle clam juice; 1 1/2 pounds littleneck clams; 2 pounds mussels, scrubbed and debearded; 8 (1/2-ounce) slices French bread baguette; Cooking spray; 3 tablespoons butter; 3 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh thyme

Servings: persons

1 cup wood chips
2 tablespoons extra-virgin olive oil
1/3 cup chopped shallots
6 garlic cloves, sliced
2 cups chopped, seeded, peeled tomato
1/2 cup dry white wine
3 thyme sprigs
1 (8-ounce) bottle clam juice
1 1/2 pounds littleneck clams
2 pounds mussels, scrubbed and debearded
8 (1/2-ounce) slices French bread baguette
Cooking spray
3 tablespoons butter
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme

1
Soak wood chips in water for 30 minutes; drain well.
2
Preheat grill to medium-high heat.
3
Place wood chips on hot coals. Place a large Dutch oven on grill rack. Close grill lid; heat 2 minutes. Add oil to pan; swirl to coat. Add shallots and garlic to pan; saute 2 minutes, stirring frequently. Add tomato; close grill lid, and cook 3 minutes. Remove grill lid. Add wine; bring to a boil. Cook 5 minutes or until reduced to 2 tablespoons, stirring occasionally. Add thyme, juice, and clams; close grill lid, and cook 5 minutes. Remove grill lid. Stir in mussels; close grill lid, and cook 5 minutes. Coat bread slices with cooking spray; grill 1 minute on each side or until toasted.
4
Remove clams and mussels from pan using a slotted spoon, reserving cooking liquid in pan; discard any unopened shells. Cover clams and mussels; keep warm. Discard thyme sprigs. Bring reserved cooking liquid to a boil. Cook 15 minutes or until reduced to 3/4 cup; remove from heat. Add butter, parsley, and chopped thyme, stirring until smooth. Return mussels and clams to pan; toss to coat. Serve with grilled bread.

470

kcal

Calories

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 15 ingredients. The key ingredients include: 1 cup wood chips, 2 tablespoons extra-virgin olive oil, 1/3 cup chopped shallots, 6 garlic cloves, sliced, and more.

Yes, Smoky Mussels And Clams With White Wine Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!