Name: Grilled Clams, Mussels, or Oysters with Tangy Soy-Citrus Sauce
Total time: PLACEHOLDER
Ingredients: 1/2 cup light soy sauce; 1 tablespoon juice from 1 lemon; 1 tablespoon juice from 1 lime; 1 scallion , sliced thin; 1 teaspoon grated fresh ginger; 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 tangy soy-citrus 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, 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

Use this tangy sauce sparingly. A little goes a long way.

Instructions

Combine the soy sauce, citrus juices, scallion, and ginger in a small 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. Drizzle the sauce over the shellfish and serve immediately.