Beautiful smoky barbecued shellfish
You can use all sorts of shellfish for this: razors, clams, mussels and queen scallops. Buy only tightly closed shellfish so you know they're still alive and fresh. If you've got bay, rosemary, thyme or, best of all, myrtle in your garden, whack branches on the embers to smoke underneath your shellfish. If your bars are wide apart, sit your shellfish on a baking rack so they don't fall through.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Myrtle | not in our table | 0 |
| Shellfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 clove of garlic, peeled and finely grated
- zest and juice of 3 lemons
- extra virgin olive oil
- 2 handfuls of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped
- herb branches, such as bay, rosemary or myrtle branches, optional
- 2 kg shellfish, from
- , ask your fishmonger
- 2-4 fresh red chillies, deseeded and sliced