Name: Grilled Clams, Mussels, or Oysters with Mignonette Sauce
Total time: PLACEHOLDER
Ingredients: 1/2 cup red wine vinegar; 2 medium shallots , chopped fine, or 1/4 cup minced red onion; 2 tablespoons juice from 1 lemon; 1 1/2 tablespoons minced fresh parsley leaves; 1 recipe Charcoal-Grilled or Gas-Grilled Clams , Mussels, or Oysters (related) (without the lemon wedges, hot sauce, or salsa)

Why This Recipe Works

Over the course of our testing for our grilled clams, mussels, or oysters with mignonette sauce, we learned that careful shopping plays the most important role in minimizing your kitchen work and ensuring that your shellfish are free of grit. As for the grilling for our grilled clams, mussels, or oysters with mignonette sauce, it’s important not to move the shellfish around on the grill. You want to preserve the natural juices, so when the clams or mussels open, transfer them with tongs to a platter, holding them steady so as not to spill any of the liquid.

Before You Begin

Bright and clean, mignonette sauce brings out the best in briny, fresh shellfish. One warning: Use this tangy sauce sparingly. A little goes a long way.

Instructions

Mix together the vinegar, shallots, lemon juice, and parsley in a small serving bowl. Set the sauce aside.

Follow the recipe for Charcoal-Grilled or Gas-Grilled Clams, Mussels, or Oysters (related). Discard the top shells when the cooking is done. Serve with mignonette sauce for dipping.