Travel Reference
In-Depth Information
200
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Grilled Swordfish,
Steamed Clams, and Mussels
This a great summertime backyard party dish with a good
bottle of white wine.
2 pounds fresh Manila clams
2 pounds fresh black mussels
6 5-ounce swordfish steaks
To prepare the clams and mussels, rinse under cold
running water to remove any sand, drain well, and
keep refrigerated.
Olive oil, as needed
Salt and fresh ground black
pepper, to taste
¼ cup chopped garlic
For the swordfish, preheat a grill or BBQ on medium-
high. Rub the swordfish with olive oil and season with
salt and fresh ground black pepper. Place the swordfish
on the grill for about 4 minutes per side or until cooked.
½ cup chopped shallots
1 cup unsalted butter
2 cups white wine
½ cup chopped parsley
6 slices of ciabatta bread,
grilled or toasted
In a large cast iron skillet or sauté pan on high heat,
add ¼ cup olive oil. When the oil becomes very hot,
add the clams and mussels and roast them in the pan
for about 3 minutes. It is important that the clams and
mussels be dried well to avoid any flare-up.
Olive oil, as needed
Salt and fresh ground black
pepper, to taste
Thin slices of Soria chorizo
(or any dry-cured chorizo)
Spicy Aioli (recipe follows)
Then add the chopped garlic, shallots, and unsalted
butter. Stir well and cook for 2 more minutes and add
salt and pepper to taste.
Add the white wine and cover to steam until all of the
shells have opened up. Finish with the chopped parsley
and a drizzle of good olive oil.
For the bread, use ciabatta or any kind of your favorite
bread. Slice and drizzle with olive oil and grill until
light and crispy.
