Grilled clams éclade
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Shellfish (mussels) grilled on pine needles. Recipe from France by Zdeněk Pohlreich.
Ingredients:
Procedure:
1. Scrub the clams preferably with a brush under cold running water, using tongs remove any lumps that appear at the clam closing joints, remove any crooked shells or those that won’t close when tapped
2. Heat the grill to 300 °C
3. Make holes in the grill tray about 1 cm wide, cover the bottom with pine needles and place the mussels on top, place the tray as deep as possible in the hot grill, the pine needles will start to smoulder and should catch fire, at this point cover the mussels with a second tray without holes
4. Grill the mussels for about 15 minutes until they are slightly smoky, then transfer them to serving plates and discard those that have not opened
5. When eating, open the shells, drizzle the meat with melted butter, season with salt and pepper and then enjoy.
Recommendation:
When washing the shells, throw away all the shells that do not close, after cooking, on the other hand, throw away all the shells that do not open on their own!
