Tea-Smoked Clams and Mussels with Szechwan Mignonette

The acrid smoke from tea leaves seems destined for shellfish, and the cleanest, fastest, most trouble-free place to unite them is under a grill cover. Just throw soaked tea leaves onto the hottest fire you can make, perch some mussels and scallops above, and in a few minutes, the juices inside the shell will start to steam, the shells will pop open, and the tender meat will absorb whiffs of tea smoke and charcoal-grilled flavor. After that, they need only a dip in a bright bath of peppery m