LCBO Food & Drink Summer 2017

shellfish  GRILLING

PERFECTLY GRILLED burgers and chops bring all of the neighbours to the yard, but true grilling aficionados know there are few things better than shellfish cooked over fire. Shrimp, oysters, mussels and clams cook up fast and are easy to prepare. Lobster’s sweet flesh is undiluted by steam or water when grilled and is all the better for it. Shells provide protection from the fierce flames and trap sauce (or butter!) in the nooks and crannies. And their sweet flesh is a perfect foil for smoke.     Almost all shellfish benefit from high-heat grilling, meaning cooking time is short. Keep a watchful eye and look for the flesh to turn from translucent to

opaque—often in the matter of a couple minutes for smaller pieces. Have your side dishes ready and waiting before the shellfish hit the grill.     Choose mild alderwood or apple if adding wood-smoking chips or chunks to your grill—despite the shorter cooking times, shellfish benefit greatly by the complex flavour compounds in smoke.     Because it can be delicate, shellfish begs to be treated simply. It often requires little more than a drizzle of olive oil or butter before grilling. Afterwards, layer flavour with a citrusy vinaigrette and crumbs for crunch (as we’ve done with the clams), compound butters or just a squeeze of lemon and a pinch of Maldon salt.

GRILLED CLAMS, CHILIES & BREAD CRUMBS recipe on page 151

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