Grilled Andouille Sausage with Shrimp Clams Mussels and Garlic with Grilled Country Bread with Anchovy Butter
Ingredients
- 1 1/2 sticks unsalted butter, slightly softened
- 6 anchovies in oil, patted dry
- Salt and freshly ground black pepper
- 6 slices (1/2-inch thick) country bread
- 1 pound andouille sausage, cut into quarters and each quarter cut in 1/2 lengthwise
- Canola oil
- 1 pound large shrimp (21 to 24 size) peeled and deveined, skewered shrimp to cook more evenly
- 1 heaping tablespoon anchovy butter
- 4 cloves garlic, thinly sliced
- 8 sprigs fresh thyme
- 2 cups dry white wine
- 1 cup clam juice
- 15 clams, scrubbed
- 15 mussels, scrubbed
- 2 tablespoons cold unsalted butter
- 1/4 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish
Instructions
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