Grilled Clams and Mussels

3 lb. clams and/or mussels
1/3 cup butter
Juice of 1/2 lemon
2 Tbsp. white wine
2 Tbsp. chopped parsley
2 cloves garlic, mashed
1/2 tsp. freshly ground pepper

Scrub clams and mussels. Remove beards from mussels.
Heat barbeque until hot.
Meanwhile, melt butter in a large heat proof bowl. Add lemon juice, wine, parsley, garlic and pepper. Set aside.
When barbeque is hot, place clams and mussels directly on racks. Grill until shellfish opens. Remove shellfish (try to reserve juice from shellfish) and place in bowl with melted butter mixture. Cover to keep warm. Continue to add shellfish as they cook.
Mix well and serve piping hot with lots of good bread to mop up the delicious broth.

Makes 4 appetizer servings or 2 main course servings