Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
June 25, 2011

Grilled & Chilled Shellfish with Basil, Mint and Lime Vinaigrette

By Worker Bee
21 Comments

Steamed clams, mussels and scallops in a bowl of warm broth is a simple seafood supper we enjoy most months of the year, but when summer rolls around we like to chill our shellfish down. But before we chill, we grill.

The reason is simple – why stand at a stove in a stuffy kitchen when you can grill under the sun (or stars)? We’re hard pressed to think of a type of protein or vegetable that can’t be grilled and shellfish is one of the easiest. Mussels, clams and scallops take only a few minutes to cook on the grill. They can be eaten hot, of course, but why eat hot food on a hot day when you can eat something cool and refreshing?

Here’s how you do it: Grill up a batch of shellfish then shuck ‘em or leave them in the shell. Drown the tender morsels in a zesty vinaigrette flavored with lime, mint and basil and chill for at least 30 minutes. Serve as an appetizer or main course, alone or over salad greens, sliced tomatoes or cucumbers. It doesn’t get any easier or refreshing than that.

Grilling shellfish gives it a meaty texture that’s still tender enough to melt in your mouth. Chilling seafood brings out a fresh, briny flavor without any fishiness. The combination of chilling and grilling really is the best of both worlds.

Ingredients:


  • 3 pounds of mixed clams, mussels and scallops
  • 2 tablespoons plus 1 teaspoon fresh lime juice
  • zest from 1 lime
  • 3 tablespoons extra-virgin olive oil
  • generous pinch of sea salt
  • 1/4 cup finely chopped fresh basil
  • 1-2 tablespoons finely chopped fresh mint

Instructions:

Drizzle some olive oil on the scallops to keep them from sticking to the grill. Lightly salt.

Pull the beards from the mussels (the little string-like thing hanging out the side) and scrub the shells of the mussels and clams clean.

Heat grill to medium-high.

Place scallops, clams and mussels directly on the grill grate (or you can use a grilling basket instead). Cover grill and let the seafood cook 2 minutes. Open the grill and flip scallops over.

Use tongs to remove any clams and mussels that have opened (try not to spill out any juice inside the shell) and combine them in a large bowl.

Close the grill and continue to cook the shellfish, peaking in every minute or so to remove shells that have opened. Mussels usually take 2-4 minutes, clams anywhere from 4-8 minutes depending on the size.

Whisk together lime juice and zest, olive oil, salt and herbs. Remove mussels and clams from their shells if desired and pour vinaigrette on top. Chill for at least 30 minutes before serving.


Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

21 Comments on "Grilled & Chilled Shellfish with Basil, Mint and Lime Vinaigrette"

avatar

Sort by:   newest | oldest | most voted
Tracy
Tracy
5 years 3 months ago

Looks like heaven to me! Never thought of grilling them… will try this. Love shellfish cold.

Primal Toad
5 years 3 months ago

This looks awesome to say the least. When I can afford al this crazy seafood I’ll be giving this a try!

Jaybird
5 years 3 months ago

Sweet mother of pearl that looks amazing! I am eating this first chance I get, don’t care what time it is. I think i’ll combine this recipe with a fresh salad and a quality IPA for best results ;-).

Marjorie
5 years 3 months ago

This looks delicious! Anything with scallops has got to be good!

Karen B.
Karen B.
5 years 3 months ago

Looks really awesome to me! Just remember to toss any clams or mussels that do not fully open when cooked–they were dead to begin with and can make you really sick.

Mark
5 years 3 months ago

This looks so tasty! I have got to try this.

Susan Alexander
5 years 3 months ago

Looks so good. I don’t have access to a grill right now, so I think I’ll make the vinaigrette and pour it over rock shrimp, which are tiny shrimp that are very easy to cook. I usually just boil some chicken broth in a pot and put the shrimp in there to cook for a few minutes,

I’ll pour the vinaigrette over the cooked shrimp and chill it for a while – this is going to be yummy for sure. Thanks!

Mrs. Toon
Mrs. Toon
5 years 3 months ago

mouth….watering . . .must find clams …

My favorite cold shellfish is icy oysters in their own brine.

bbuddha
bbuddha
5 years 3 months ago

Never thought of combining all of those, Sounds great. We just had scallops with a broccoli side this afternoon. Have to try it with mussels and clams next time.

slacker
slacker
5 years 3 months ago

Sold.

Ange
Ange
5 years 3 months ago

mmmmm… Will be trying this soon! Very Soon!!!

guest
guest
5 years 3 months ago

but what about toxins? shellfish have high levels of toxins I last read. thoughts?

trackback
5 years 3 months ago

[…] Grilled and Chilled Shellfish with Basil Posted in Uncategorized […]

Jennie Walker
Jennie Walker
5 years 3 months ago

Oh my… that’s about all I can say. Mouth watering right about now.

trackback

[…] Buffalo Marrow Bones   I am looking forward to trying this new recipe from Mark’s Daily Apple, Grilled & Chilled Shellfish with Basil, Mint and Lime Vinaigrette   If you haven’t seen […]

trackback

[…] 27, 2011 by The Foodee Grilled & Chilled Shellfish with Basil, Mint and Lime Vinaigrette Marks Daily […]

trackback

[…] 11.06.28 Grilled & Chilled Shellfish with Basil, Mint and Lime Vinaigrette Marks Daily […]

Brian Clasby
Brian Clasby
5 years 2 months ago

I just tried this tonight and must say that it is, in fact, awsome!

trackback

[…] Grilled & Chilled Shellfish with Basil, Mint and Lime Vinaigrette from Mark’s Daily Apple Share var a2a_config = a2a_config || {}; a2a_config.linkname="Wednesday"; a2a_config.linkurl="http://www.crossfitclayton.com/home/?p=1025"; Tags: bootcamp, clayton gym, crossfit, crossfit clayton, crossfit workouts, fitness in Clayton, fitness in Raleigh, funtional training, gyms in Clayton, gyms in Raleigh, intense training, kettlebell training, WOD, workout WOD […]

trackback

[…] friday – grilled & chilled shellfish with basil, mint & lime vinaigrette* […]

trackback

[…] Grilled & Chilled Shellfish with Basil, Mint and Lime Vinaigrette – Mark’s Daily Apple […]

wpDiscuz