AT A GLANCE
Purged clams are available from fishmongers and select supermarkets. If you can't find purged clams, soak them in cold water for 10 minutes to remove grit.
|01||Heat a large char-grill pan or barbecue to medium heat. Combine tomatoes, oil and thyme in a large bowl, toss to combine, season to taste and grill, turning occasionally, until golden and tender (8-10 minutes). Transfer to a large bowl and set aside until required.|
|02||Meanwhile, combine butter, lemon rind and juice and half the herbs in a bowl, mix to combine, season to taste and set aside.|
|03||Grill mussels and clams, covered with a lid or bowl and stirring occasionally, until they open (2-3 minutes; if you’re using a kettle-style barbecue, place a tray underneath the grill to catch the juices). Transfer to a large bowl, add lemon butter and toss until combined and butter has melted. Add grilled tomatoes and remaining herbs, and serve with crusty bread.|