Grilled Mussels And Clams With Garlic And Herb Beurre Blanc

Recipe Ingredients

1		Garlic head, cloves separated,
		And peeled
6 tablespoons	90ml	Butter - divided
1 cup	237ml	White wine
1 tablespoon	15ml	Sherry vinegar
1/4 cup	59ml	Whipping cream
2 lbs	908g / 32oz	Mussels
3 lbs	1362g / 48oz	Clams, preferably cherrystone
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Minced fresh herbs
		= (such as parsley, chives, basil)

Recipe Instructions

Fire up the grill to medium-high heat.

Mince the garlic using a mini-food processor. It should take a few seconds. Do not wash the processor; you'll need to puree the garlic later.

Heat 1 tablespoon of the butter in a small skillet over medium-low heat. Add the garlic and cook, stirring often, until the garlic is a pale golden brown, 6 to 8 minutes. Reduce the heat to low if the garlic starts to crisp or browns too quickly.

While the garlic cooks, pour the wine and vinegar into a small saucepan. Bring to a boil over medium-high heat and allow to boil until reduced by half, about 8 minutes. Add the cream and again bring to a boil. Reduce the heat to medium and simmer until slightly reduced, about 5 minutes.

As the sauce reduces, rinse the mussels and clams in a colander under cold running water. Give them a quick scrub with a kitchen brush and rinse well. Grill them just until they open, about 6 to 8 minutes.

Finish the sauce by whisking in the remaining butter, 1 tablespoon at a time, until the sauce is smooth and creamy.

Spoon the cooked garlic back into the processor and puree. Stir it into the sauce and season with salt and pepper, and add the herbs. Keep the sauce warm, but do not let it boil, until the mussels and clams are done. Spoon a little of the sauce onto each clam or mussel and serve immediately.

This recipe yields 4 to 6 servings.

Each of 6 servings: 286 calories; 365 mg sodium; 91 mg cholesterol; 16 grams fat; 9 grams saturated fat; 7 grams carbohydrates; 22 grams protein; 0.09 gram fiber.

Source:
The Los Angeles Times, 08-29-2001

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