Smoky Mussels and Clams With White Wine Broth

dicentra's Note:

Cooking Light. Sept 09.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 cup wood chips
• 2 tablespoons extra virgin olive oil
• 1⁄3; cup chopped shallot
• 6 garlic cloves , sliced
• 2 cups chopped seeded, peeled tomatoes
• ½ cup dry white wine
• 3 fresh thyme sprigs
• 1 (8 ounce) bottle clam juice
• 1 ½ lbs littleneck clams
• 2 lbs mussels , scrubbed and debearded
• French baguette
• cooking spray
• 3 tablespoons butter
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh thyme

Directions:

1. Soak wood chips in water for 30 minutes; drain well.
2. Preheat grill to medium-high heat.
3. Place wood chips on hot coals. Place a large Dutch oven on grill rack. Close grill lid; heat 2 minutes.
4. Add oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 2 minutes, stirring frequently. Add tomato; close grill lid, and cook 3 minutes. Remove grill lid.
5. Add wine; bring to a boil. Cook 5 minutes or until reduced to 2 tablespoons, stirring occasionally.
6. Add thyme, juice, and clams; close grill lid, and cook 5 minutes. Remove grill lid.
7. Stir in mussels; close grill lid, and cook 5 minutes. Coat bread slices with cooking spray; grill 1 minute on each side or until toasted.
8. Remove clams and mussels from pan using a slotted spoon, reserving cooking liquid in pan; discard any unopened shells. Cover clams and mussels; keep warm.
9. Discard thyme sprigs. Bring reserved cooking liquid to a boil. Cook 15 minutes or until reduced to 3/4 cup; remove from heat.
10. Add butter, parsley, and chopped thyme, stirring until smooth. Return mussels and clams to pan; toss to coat. Serve with grilled bread.