Grilled Clams with Plantain Mofongo and Cilantro-Lime Butter

Instructions

1. 1

   Boil the plantain pieces in salted water for 12-15 minutes until fork-tender. Drain well and transfer to a mortar and pestle or bowl.

   Tip: Green plantains absorb water easily, so drain them thoroughly and pat dry with a towel before mashing.

2. 2

   Mash the plantains with 2 tablespoons of olive oil, 1 minced garlic clove, and salt until you reach a chunky consistency. Divide into 4 portions and keep warm.

   Tip: Traditional mofongo should be slightly lumpy, not smooth like mashed potatoes.

3. 3

   In a small saucepan over low heat, melt 6 tablespoons of butter with the remaining 3 minced garlic cloves. Let it infuse for 2 minutes, then remove from heat and stir in cilantro, lime juice, lime zest, and red pepper flakes.

   Tip: Don't let the butter brown; keep the heat low for a delicate, infused sauce.

4. 4

   Preheat your grill to high heat (about 450°F). Brush the grill grates with the remaining 1 tablespoon of olive oil.

   Tip: Oil the grates right before adding the clams to prevent sticking.

5. 5

   Season the clams lightly with salt and pepper on the outside. Place them directly on the hot grill, hinge-side down, in a single layer.

   Tip: Arrange clams hinge-side down so they open naturally and collect the flavorful liquid inside.

6. 6

   Grill for 5-7 minutes without moving them. The clams will open naturally when cooked through—discard any that don't open.

   Tip: Listen for a sizzle when you first place them on the grill; this indicates proper heat contact.

7. 7

   Transfer the mofongo to serving plates, creating a small well in the center. Arrange the opened clams around the plantain portion.

   Tip: Warm the serving plates slightly so the mofongo stays hot longer.

8. 8

   Drizzle the cilantro-lime butter generously over the clams and around the mofongo. Serve immediately while everything is hot.

   Tip: Reserve some of the butter to pass at the table for guests who want extra richness.