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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