| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | 4 | servings | |
INGREDIENTS
| 1/2 | lb | Unsalted butter |
| 1/2 | c | Fresh lemon juice |
| 1/2 | c | Dry white wine |
| 2 | tb | Minced garlic |
| 1 | tb | Crushed red pepper |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 48 | Assorted shellfish; see * Note | |
| 4 | sl | Peasant bread |
| 3/4 | c | Chopped Italian parsley |
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. Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Per serving: 441 Calories (kcal); 46g Total Fat; (95% calories from fat); 1g Protein; 4g Carbohydrate; 124mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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