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Mixed Grill of Mussels, Clams and Shrimp

Serves 2
Time 40 min
Every bit as tasty as a traditional clam bake, this updated recipe takes the bake to the grill. A rustic tomato and herb infused sauce brings a traditional flair to fresh mussels, clams and shrimp. Enjoy with your favorite loaf of crusty artisan bread and a glass of crisp white wine. For ease of preparation, the tomato sauce can be made a day ahead.
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 1 medium shallot, chopped
  • 4 cloves garlic, thinly sliced
  • 1/2 cup chopped cooked chorizo (optional)
  • 1 (16.0-ounce) can diced tomatoes, drained
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1/2 teaspoon fine sea salt
  • 1 pound little neck clams, scrubbed
  • 1 pound mussels, scrubbed and debearded
  • 1/2 pound large shrimp, peeled, tails left on
  • 1/4 cup white wine
  • 1/4 teaspoon ground black pepper
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Method

Heat oil in a large skillet over medium heat.

Add onion, shallot, and garlic and cook until they begin to turn translucent, about 3 to 5 minutes.

Add chorizo, if using, and cook for an additional 5 minutes.

Remove the mixture from the stove and transfer to a bowl.

Add tomatoes, thyme, rosemary, salt and pepper and mix together. Set aside.

Prepare a grill for medium heat cooking.

Arrange 2 large sheets of heavy-duty aluminum foil, each about 2 feet long, on top of each other on a clean surface.

Arrange clams, mussels, and shrimp in the middle of the foil and pour the tomato mixture and wine over the top.

Bring the foil together to form a package that is closed on all sides.

Place package directly on the grill for about 7 minutes.

Open the package and give a quick stir. (Be careful when opening the tent due to steam that may be released.)

Reseal package and grill for an additional 5 to 7 minutes. The shellfish is cooked when the mussels and clams are open and the shrimp has a milky white appearance.

Empty the contents of the foil package onto a large serving platter and serve hot.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 cup extra-virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 1 medium shallot, chopped
  • 4 cloves garlic, thinly sliced
  • 1/2 cup chopped cooked chorizo (optional)
  • 1 (16.0-ounce) can diced tomatoes, drained
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1/2 teaspoon fine sea salt
  • 1 pound little neck clams, scrubbed
  • 1 pound mussels, scrubbed and debearded
  • 1/2 pound large shrimp, peeled, tails left on
  • 1/4 cup white wine
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.