| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 2 | Dozen oysters | |
| 2 | Dozen Razor clams | |
| 2 | T | Fresh jalapeno peppers |
| chopped | ||
| 1/2 | c | Red wine vinegar |
| 2 | T | Sugar |
| 1 | t | Salt |
| 2 | T | Red onion, finely chopped |
| 6 | Mint leaves, chiffonade |
INSTRUCTIONS
Preheat grill or barbecue. Scrub and clean oysters and razor clams and drain. In a small mixing bowl, place chopped peppers, vinegar, sugar, salt, onion and mint and stir together. Place shellfish on grill and cook until shells open. remove and place on platter covered with rock salt. Place dipping sauce in center and serve with cocktail forks. Yield: 4 servings Recipe By : Molto Mario Posted to MC-Recipe Digest V1 #301 Date: Thu, 14 Nov 1996 15:38:02 -0500 (EST) From: Sue <suechef@sover.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 223
Calories From Fat: 30
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 3066.5mg
Potassium: 747.6mg
Carbohydrates: 39.1g
Fiber: 8.5g
Sugar: 26.7g
Protein: 9.3g