Part II of tonight’s seafood extravaganza. I actually grilled clams and mussels, but we were decidedly unimpressed (to the point of throwing them out, uneaten) by the clams. Dunno if it was the recipe/technique or the clams themselves (we’re far from connoisseurs) but next time I’ll make this with all mussels. Also from How To Grill.
2 oz. butter
2 Tbs. chopped parsley
1 large clove garlic, minced
1 Tbs. sesame seeds
2 lbs mussels, picked over and scrubbed.
Melt the butter. Add parsley, garlic, and sesame seeds and cook for two minutes over low heat.
Grill the mussels over high heat until they open. Place them on the grill & pick them up carefully so as not to lose the juices. Remove the cooked mussels to a bowl then douse with the butter sauce. Eat mussels then mop up the mussel/butter sauce with crusty bread.