| 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 - Lynn_Thomas@prodigy.net"
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
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