1 pound andouille sausage cut into quarters and each quarter cut in 1/2 lengthwise
6 slices country bread (1/)
1 tablespoon anchovy butter
4 servings canola oil
1 cup bottled clam juice
15 clams scrubbed
2 cups cooking wine dry white
0.3 cup flat-leaf parsley fresh plus more for garnish coarsely chopped
8 sprigs thyme leaves fresh
4 cloves garlic thinly sliced
15 mussels scrubbed
4 servings salt and pepper black freshly ground
1 pound shrimp and deveined peeled (21 to 24 size)
1.5 sticks butter unsalted softened
2 tablespoons butter unsalted cold
Equipment
food processor
bowl
pot
grill
slotted spoon
Directions
Watch how to make this recipe.
Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper.
Grill the bread until lightly golden brown on both sides, about 20 seconds per side.
Remove from the grill and slather some of the anchovy butter on 1 side.
Cut each slice in half, while still hot.
Heat the grill to high.
Brush the sausage with oil and grill until golden brown on both sides and just cooked through.
Remove to a platter.
In a large bowl, toss the shrimp with oil, anchovy butter, and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
Remove to the platter with the sausage.
Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill.
Add the garlic and cook until lightly golden brown. Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half.
Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened.
Remove with a slotted spoon to a large bowl.
Add the sausage and shrimp to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste. Return the clams and mussels to the pot and cook until just warmed through, about 1 minute.
