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Grilled Oysters, Clams & Mussels with Spicy Lemon Butter

Grilling imparts a uniquely smoky flavor to oysters and other shellfish. We add a spicy lemon butter to dip in, plus grilled bread, for a delicious meal that comes together in about half an hour. Add a side salad, and it’s a delightful summer dinner.
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Course Main Course

Ingredients
  

Grill

  • 2 pounds oysters clams or mussels
  • 1 loaf Italian bread
  • 2 lemons

Lemon Spice Butter

  • 3 ounces Spanish chorizo finely chopped
  • 1/2 cup butter softened
  • 1 lemon zest & juice
  • 2 cloves garlic minced
  • 1/2 cup flat-leaf parsley leaves coarsely chopped
  • salt

Instructions
 

Grill

  • Preheat the grill to a medium-high heat.
  • Cut the Italian bread into slices, and the lemons in half.
  • You can grill the lemon halves either on an upper or lower grill until they have charred stripes, or about 10 minutes.
  • Place the bread on the top of the grill, and brown until toasty and ready to sop up any leftover butter, or about 3 minutes.
  • Scrub the shells, and place the shellfish on the grill.
  • Close the grill and cook for about 2 minutes, or until the shells open.
  • Discard any that do not open.

Lemon Chorizo Butter

  • Add the butter to a small bowl.
  • Cook the chorizo sausage in a skillet over a medium setting for about 2 minutes. The fat should be starting to render.
  • Add the chorizo to the butter, scraping the fat from the pan to add to the mixture.
  • Add the lemon zest and juice, and parsley. Mix together with a fork.
  • Season with salt to taste.

To Serve

  • Cut the grilled lemons into wedges to serve.
  • Divide the oysters, mussels, and/or clams between four plates, and serve with grilled Italian bread and grilled lemon wedges.
  • Drizzle the lemon chorizo butter over the shellfish, or divide into small bowls and serve on the side for dipping.
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