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| Mixed Shellfish Grill with Roasted Red Pepper Sauce |
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| 3 |
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large red bell peppers |
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| 1/4 tsp |
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salt |
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| 1/8 tsp |
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pepper |
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| 2 |
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dozen oysters (about 1-1/2 oz. each) in the shell, scrubbed |
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| 2 |
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dozen clams (about 1 oz. each) in the shell, scrubbed |
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| 2 |
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dozen mussels in the shell, scrubbed and de-bearded |
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| Roasted Red Pepper Sauce |
| 1 |
Cut peppers in half lengthwise; remove seeds and stems. Cut 2 to 3 small slits in both ends of each half; press down on peppers to flatten them. Coat peppers with butter-flavored cooking spray. Place on grill over hot coals, skin side down, until tender and slightly charred, allowing 10 to 12 minutes and turning occasionally. Place peppers in food processor fitted with steel cutting blade. Process until smooth. Stir in salt and pepper. Transfer to serving dish; set aside. |
| Mixed Shellfish Grill |
| 1 |
Arrange oysters (cup side on grill), clams and mussels on grill 4 to 5 inches from hot coals. Cover with lid or aluminum foil. Cook 7 to 12 minutes, depending on size. |
| 2 |
Clams will pop open when done (discard any that do not open). Oysters will begin to steam or bubble around the fluted edges when done. Remove to a platter as soon as they are done. Pry open oysters with an oyster knife or other sturdy knife. |
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| Servings: 6 |
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| Cooking Tips |
| Serve with Roasted Red Pepper Sauce. |
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| Recipe Type |
| Barbecue, Main Dish, Seafood |
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| Recipe Source |
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