Serving: 6
Prep Time: 60 minutes
Heat: direct high heat (450°F-500°F) and medium low (325°F)
Grilling Time: 8 minutes
2 plum tomatoes, finely diced
1 garlic clove, minced
1 teaspoon chopped fresh basil
1 large lemon, juiced
¼ cup extra-virgin olive oil
1 teaspoon salt
⅛ teaspoon freshly ground pepper
1 pound littleneck clams, scrubbed
1 pound mussels, scrubbed
2 Afire gourmet cedar plank
1 garlic clove, minced
1 teaspoon chopped fresh basil
1 large lemon, juiced
¼ cup extra-virgin olive oil
1 teaspoon salt
⅛ teaspoon freshly ground pepper
1 pound littleneck clams, scrubbed
1 pound mussels, scrubbed
2 Afire gourmet cedar plank
First. To make salsa, combine the tomatoes, garlic, basil, lemon juice, olive oil, salt, and pepper in a small bowl. Allow to sit at room temperature for 1 hour to allow flavors to intensify.
Second. Arrange clams and mussels in a single layer on the plank.
Third. Close lid and grill for about 8 minutes, or until shells open. Discard any clams or mussels that do not open.
Last. Arrange clams and mussels on serving platter. Spoon salsa on top and serve.
Grilling Tips: To prevent your food from sticking to the plank, brush a little olive oil on to the plank. Spray some water on the plank, if burning.
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