| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafoods | 4 | Servings | |
INGREDIENTS
| 3 | tb | Red-wine vinegar |
| 1/2 | ts | Dijon mustard |
| 1/2 | ts | Sugar |
| Salt and pepper; to taste | ||
| 6 | tb | Olive oil |
| 8 | oz | Orzo pasta |
| 1/2 | c | Red bell pepper; diced 1/4" |
| 1/2 | c | Yellow bell pepper; diced 1/4" |
| 1/2 | c | Red onion; diced 1/4" |
| 1/2 | c | Zucchini; diced 1/4" |
| 1/2 | c | Pitted black olives; coarsely chopped |
| 4 | tb | Chopped parsley |
| 16 | Cherrystone clams | |
| 16 | Oysters |
INSTRUCTIONS
1. Combine vinegar, mustard, sugar, salt and pepper. Drizzle in the oil, whisking constantly, until thickened. Set aside. 2. Cook the orzo according to package directions; drain, rinse under warm water and drain again. Toss with half of the vinaigrette. Stir in the bell peppers, onion, zucchini, olives and half the parsley. Spoon onto a large serving platter. 3. Place the clams and oysters on a grill rack over high heat, 3 inches from the heat source. Grill the clams for 5 minutes or until they open. Grill the oysters for 5 minutes to 10 minutes, depending on size, or until they open. 4. To serve, place the opened clams and oysters atop the orzo salad. Drizzle with the remaining vinaigrette and sprinkle with the remaining 2 tablespoons chopped parsley. Serves 4. Per serving: 554 calories; 55g carbohydrates; 23g protein; 27g fat; 81 mg cholesterol. Submitted by Carriej999@AOL.com Recipe by: Sheila Lukins Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 17, 1998
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