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Mussels and Clams With Chili-Lemon Oil
INGRIDSTEVENS9Ingredients
40Minutes
360Calories
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Description
Real Simple Magazine
Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup olive oil
- 4 strips lemon zest
- 2 cloves garlic (sliced)
- 1 tsp. red pepper flakes
- kosher salt
- 8 littleneck clams (or razor, scrubbed)
- 1 lb. mussels (scrubbed)
- 1/2 cup flat leaf parsley leaves (chopped fresh)
- crusty bread (for serving)
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Directions
- Heat the oil, lemon zest, garlic, red pepper, and ¼ teaspoon salt in a small pot over medium heat until sizzling, 2 to 3 minutes.
- Prepare the grill. Place the clams and mussels on the grill. Grill, covered, without moving them, until the shells pop open and the meat is opaque throughout, 8 to 10 minutes for the clams and 3 to 7 minutes for the mussels.
- Transfer to a large bowl. Add the chili-lemon oil and parsley and toss to combine. Serve with the bread.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium540mg23% |
| Potassium510mg15% |
| Protein18g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A20% |
| Vitamin C40% |
| Calcium6% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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