Shellfish with Aioli

[kirra]

Shellfish with Aioli

Barbecued shellfish roast in their own juices. Serve these as appetizers while you’re grilling the main course.

Ingredients:

8 clams in the shell
8 mussels in the shell
8 oysters in the shell
Aioli with Basil & Sun Dried Tomatoes, recipe follows

Preparation:

Scrub the shellfish with a stiff brush and rinse under cool water. Discard any that are not firmly closed. (Those that close up when you rinse them but then open again are fine.)

Heat the coals and brush or rub the grill with oil. Arrange the shellfish, rounded side down to preserve juices, on the hot grill. Cook about 6 to 8 minutes for clams and mussels and 10 to 12 minutes for oysters, depending on size. They are done when they pop open. Loosen the meat from the shell, top with a spoonful of Aioli (below), and serve. Serves 4 as an appetizer.

Note: Discard any clams or mussels that do not open. Oysters do not always pop open when done, but they are all right if they are steaming or bubbling around the fluted edges and open easily.




Aioli of Basil & Sun-dried Tomatoes

Ingredients:

1/2 cup mayonnaise
4 cloves garlic, minced
2 tablespoons finely chopped fresh lemon basil or sweet basil
1 1/2 tablespoons minced sun-dried tomatoes in oil, drained

Preparation:

Combine all ingredients, refrigerating if made ahead. Serve at room temperature.