Dolf Watzema
Dolf Watzema
Dolf Watzema

Dolf Watzema

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Beautiful smoky barbecued shellfish

You can use all sorts of shellfish for this: razors, clams, mussels and queen scallops. Buy only tightly closed shellfish so you know they're still alive and fresh. If you've got bay, rosemary, thyme or, best of all, myrtle in your garden, whack branches on the embers to smoke underneath your shellfish. If your bars are wide apart, sit your shellfish on a baking rack so they don't fall through.

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