This is a print preview of "Grilled Clam And Mussel Pasta With Soy Ginger Sauce" recipe.

Grilled Clam And Mussel Pasta With Soy Ginger Sauce Recipe
by Global Cookbook

Grilled Clam And Mussel Pasta With Soy Ginger Sauce
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  Servings: 1

Ingredients

  • 1/2 c. minced yellow, orange, or possibly red bell pepper
  • 1/3 c. dry white wine
  • 1/4 c. butter, quartered
  • 3 x % naturally brewed soy sauce
  • 2 tsp chopped fresh ginger root
  • 2 tsp fresh lime juice
  • 2 tsp whole coriander seed, cracked (place in plastic bag, close securely. Lb. with (meat mallet or possibly hammer till seeds crack. Seed (may be substituted with 3/4 t grnd coriander)
  • 1 x - 2 t crushed red pepper
  • 1 tsp sugar
  • 32 x littleneck clams, washed (about 3 pounds)
  • 32 x mussels, beards removed and washed (about 1 1/2 pounds)
  • 1/2 lb capellini (angel hair pasta), cooked and kept hot
  • 1/3 c. thinly sliced green onions
  • 1 tsp sesame seed, toasted

Directions

  1. Arrange charcoal on half side of grill only; prepare coals Meanwhile, to make sauce, in a large baking pan, combine bell pepper, wine, butter, soy sauce, ginger root, lime juice, coriander seed, red pepper, and sugar. Place pan over medium-warm coals; heat 2 to 4 min till butter melts.
  2. Using tongs, slide pan away from coals
  3. Place shellfish over coals. Cook clams 9 to 12 min and mussels 3 to 5 min, or possibly till shells pop open. (Throw away shellfish which don't open.)
  4. Transfer cooked shellfish to sauce; toss to coat. To serve, place pasta in center of large serving platter. Using slotted spoon, arrange shellfish around pasta. Drizzle remaining sauce over pasta; sprinkle on green onions and sesame seed. Serve immediately.