Seafood Boil
I was watching Grill It on Saturday morning and Bobby Flay made a clam boil using grilled shirmp and andouille sausage. So later that day while I was out at my brother’s house I decided to take a shot a recreating it. Here is what I used:
1 Lb mussels
1 Lb little neck clams
1 Spanish hot chourizo sausage – the store I went to did not have andouille
8 Shrimp, these were 8-12 count I think
Half a large sweet onion diced
6-8 cloves of garlic
2 tablespoons butter
Juice of a lime
Olive oil
White wine
Ground thyme
cayenne pepper
“Boil” seasoning – “Old bay” or something like that
Salt
Pepper
First peel and if necessary devine the shrimp. Put in a dish with lime juice, olive oil, salt & pepper, a 2 lightly crushed cloves of garlic. Let sit for 30 minutes or so. Cut the sausge in to managable lengths for grilling. Get your barbq nice and hot. Grill sausage and shrimp until almost totally cooked. Meanwhile, in a large stock pot over med/high heat start melting the butter and add approx an equal amount of olive oil. Add onions and stir until they start to go translucent. Add remaining garlic minced and keep stirring. Once you can really start to smell the garlic add your clams and stir getting them coated in the onion/garlic mixture. Pour in 1/3 to 1/2 a bottle of white wine, and put a lid on to trap all the steam. Let cook for 3-4 minutes. Remove lid and add the mussels, stir to mix everything up and put the lid back on. Cook for another 2 minutes or so. Add your previously grilled sausage and shrimp, stir to get everything evenly distributed and cook for another 60-90 seconds. Serve with really good crusty bread, you will not want to leave behind the juices!
When I did this at my brother’s it was for four of us, so I made sure everyone got 2 shrimps, 2 clams and some sausage. There were plenty of mussels so I didn’t have to worry about those.
