Instructions: * Note: Shellfish used can be mussels, clams, oysters or scallops. Scrub and debeard shellfish.

Heat charcoal grill until coals are white-hot, 30 to 40 minutes. Place baking pan on grill; add butter, lemon juice, wine, garlic, red pepper, salt and pepper.

As butter melts, arrange shellfish in single layer on grill. Cook until shells pop open, 2 to 5 minutes; meanwhile, toast bread on edge of grill.

Transfer opened shells to pan of sauce; sprinkle with parsley; discard unopened shells. Serve immediately with bread.

Serves 4 as a first course.

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