Grilled Mussels And Clams With Garlic And Herb Beurre Blanc

Directions

1. Fire up the grill to medium-high heat.
2. Mince the garlic using a mini-food processor. It should take a few seconds. Don't wash the processor; you'll need to puree the garlic later.
3. Heat 1 Tbsp. of the butter in a small skillet over medium-low heat. Add in the garlic and cook, stirring often, till the garlic is a pale golden, 6 to 8 min. Reduce the heat to low if the garlic starts to crisp or possibly browns too quickly.
4. While the garlic cooks, pour the wine and vinegar into a small saucepan. Bring to a boil over medium-high heat and allow to boil till reduced by half, about 8 min. Add in the cream and again bring to a boil. Reduce the heat to medium and simmer till slightly reduced, about 5 min.
5. As the sauce reduces, rinse the mussels and clams in a colander under cool running water. Give them a quick scrub with a kitchen brush and rinse well. Grill them just till they open, about 6 to 8 min.
6. Finish the sauce by whisking in the remaining butter, 1 Tbsp. at a time, till the sauce is smooth and creamy.
7. Spoon the cooked garlic back into the processor and puree. Stir it into the sauce and season with salt and pepper, and add in the herbs. Keep the sauce hot, but don't let it boil, till the mussels and clams are done. Spoon a little of the sauce onto each clam or possibly mussel and serve immediately.
8. This recipe yields 4 to 6 servings.