Ingredients
- 1kg mussels and clams
- 4-8 pcs scallops
- Your favourite wine
FOR THE CHILLI OIL
- 200ml olive oil
- 1 Chilli pepper
FOR THE TARRAGON OIL
- 200ml olive oil
- 30g fresh tarragon
Servings:4Level: easy
1. Pour the wine over the mussels and scallops. Grill the sea food on a rack on a ceramic barbecue “Big Green Egg” at 200 °C temperature for 5 minutes.
2. Prepare the chilli oil. Mix the oil with the finely chopped chilli pepper. Allow to rest for an hour.
3. Prepare the tarragon oil. Mix the olive oil with the tarragon. Boil up the mixture until it reaches 60 °C, then remove from the heat and allow to cool for an hour.
4. Serve the grilled mussels and scallops with the prepared oils.
