Preparing Shellfish on the BBQ
At our fish supplier, you can buy a mixed basket of shellfish. We’re going to prepare them on the BBQ. The idea behind this recipe is that everyone tastes all the different types of shellfish, one by one. If you can’t buy a pre-sorted mix, it’s best to buy and mix 2–3 kg yourself, but that can be an expensive affair.
Shellfish from the BBQ—you don’t see that very often. All the more fun when you have guests over for dinner.
How to prepare shellfish on the BBQ
- Remove the shells from the net, and remove any pieces of string and beards from the mussels. Mix 90 grams of salt with 3 litres of water in a large pan. Place the razor clams, vongole and mussels in the salt water for 30 minutes; they will spit out any sand still inside the shells. Then rinse the shells thoroughly under cold running water.
- Light the barbecue and heat it to 200 °C. Set it up for direct grilling with the cast-iron grill grate.
- Grill the lemons for about 5 minutes, cut side down on the grate, until browned and caramelised.
- Meanwhile, place the skillet on the grate and allow it to heat up. Melt the butter in the pan and add the olive oil. Fry the garlic for 5 minutes. Stir well and be careful not to let the garlic cloves become too dark. Deglaze with the beer and remove the pan from the grate.
- Place the grill basket on the grate and add the vongole first, as they take the longest to open. Shake occasionally and grill until all the shells have opened. Pick out any shells that open quickly and place them in the skillet with the garlic butter.
- Once all the vongole have opened, add them to the garlic butter. Then place the mussels in the basket and grill until they open. At the same time, place the razor clams crosswise on the grate and grill until the shells have opened. Add them to the garlic butter as well and toss thoroughly.
- Squeeze the caramelised lemon over the shells, sprinkle with the coriander and a little salt and pepper.
- Serve the razor clams, vongole and mussels with pasta or bread.
Beer: Weizen, wheat beer, Berliner Weisse
Title: The Ultimate Beer and BBQ Book
Author: Jeroen Hazebroek & Harry Havinga
Price: €29.95
Publisher: Uitgeverij Pig Butts
In ‘The Ultimate Beer and BBQ Book’, as a barbecue enthusiast you set out to find the ideal pairings with beer. Whether it’s the popular beer can chicken or brisket with coffee and dark beer. Authors Jeroen Hazebroek and Harry Havinga show you that a beer isn’t just delicious to drink with a barbecue, but that the two can also be combined excellently.
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