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Backyard Clambake & Voga Pinot Grigio IGT

Each month, we'll post some of our favourite pairings featuring seasonal recipes served with wine, beer, spirits or coolers.

The best thing about serving a medley of grilled seafood, sausages and veggies is it’s so easygoing: With so much variety on the platter, everyone gets to dig in to the foods they love best. Savour this succulent assortment with a crisp, food-friendly Pinot Grigio. 

Ingredients

16 red-skinned mini potatoes
2 chorizo sausages, thickly sliced
2 tbsp (30 mL) olive oil
6 lobster tails
2 heads garlic, cloves separated but not peeled
6 peeled shallots, quartered
2 lb (1 kg) clams
2 lb (1 kg) mussels
6 ears corn, shucked and cut into thirds
½ cup (125 mL) butter, melted
½ cup (125 mL) white wine
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) herbes de Provence
1 tsp (5 mL) salt
1 tsp (5 mL) peppercorns
1 tsp (5 mL) coriander seeds
1 bay leaf
2 tbsp (30 mL) chopped parsley

Directions

  1. Toss potatoes and chorizo with olive oil; place in a large, deep foil or metal roasting pan. Add lobster tails on top; nestle in garlic and shallots, then layer clams, mussels and corn.
  2. Combine butter, wine, lemon juice, herbes de Provence, salt, peppercorns, coriander seeds and bay leaf in a bowl. Pour over seafood mixture. Cover tightly with foil, then cover with lid, if possible.
  3. Preheat grill to medium-high, or preheat oven to 450°F (230°C).
  4. Place roasting pan on grill, close lid and cook. Cook until potatoes are tender, seafood is opened and corn is cooked, about 25 minutes. If using barbecue, check after 15 minutes, as it will cook more quickly. Drain cooking liquid and serve on the side as a dipping sauce. Remove bay leaf and sprinkle seafood with parsley before serving.
 
Serves 8
 
 

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