Grilled Clams and Mussels with Parmesan Aioli

Grilled Clams and Mussels with Parmesan Aioli

Making food for our families is one of the most mundane and also sacred things we can do each day to foster healthy bodies and healthy families.  Sitting down to the table for dinner can sometimes be trying when dealing with busy schedules, but it is also a way we bring our families together.  Dinner with our families is just like life, sometimes wonderful and sometimes just plain messy.

Good food doesn’t have to be hard or complicated to be wonderful and nourishing.. The purpose of good food is to bring us together, to delight our palates and to share ourselves with one another – it is my hope that by creating recipes that are easy AND wonderful that this will nourish your hearts and bodies as they do ours. I wish you happy hearts and full bellies around your kitchen tables.

To make the clams and mussels sweeter and cleanse them of their sandy grit, soak them in a cornmeal and water mixture (directions below).  You can also serve this as an appetizer with the aioli and fresh bread for dipping.

4 pounds of clams and mussels combined
1 teaspoon salt
1 cup cornmeal

Garlic Butter:
1/4 cup butter
4 cloves garlic, minced
juice from one lemon
1/2 cup white wine
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon fresh black pepper

Place the clams and mussels in a large bowl and cover with ice-cold water.  Sprinkle with cornmeal and salt and let sit for 1/2 hour, stirring once or twice.  Remove any “beards” or fuzzy bits you see on the edges and then rinse. Preheat grill to medium high heat.  Sauté butter and garlic in a small saucepan over medium heat.  When the garlic has simmered for 30 seconds or so, add the rest of the ingredients. Place all of the shellfish on the hot grill in one layer.  When they start to open, drizzle half of the garlic butter over them, reserving half.  Remove them from the heat when they are fully open and drizzle the remaining garlic butter over them.  Serve immediately.

Serves 4-6 or 8-10 as an appetizer

Parmesan Aioli

1/2 teaspoon Worcestershire
1 tablespoon red wine vinegar
2 cloves garlic
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 cup Parmesan cheese
1 cup vegetable oil
1/4 teaspoon salt
1/8 teaspoon fresh black pepper

Put all ingredients except for the oil into a food processor.  Once everything is blended, very gradually pour the oil into the spout.  Mixture should thicken.  If it becomes too thick, add a teaspoon of water.

Makes 1 1/2 cups