| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Country, Living -, March |
2 |
Servings |
INGREDIENTS
| 4 |
sm |
Red potatoes; (1/4 lb) peeled |
| 4 |
lg |
Radishes; 1/4 lb) |
| 4 |
sm |
Carrots; (1/4 lb) peeled |
| 4 |
sm |
Onions; (1/4 lb) |
| 1 |
md |
Sweet potato; (1/4 lb)peel,quarter |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground black pepper |
| 4 |
|
3-ounce frozen sliipper lobster tails; thawed |
| 6 |
|
Littleneck clams; scrubber |
| 6 |
|
Mussels; scrubbed, debearded |
| 2 |
tb |
Oiliveoil |
| 3 |
lg |
Cloves garlic; thinly sliced |
| 2 |
tb |
Butter |
| 1 |
tb |
Fresh parsley leaves; finely chopped |
| 6 |
|
Lemon wedges |
INSTRUCTIONS
Into 8-quart saucepot, place a wire rack and add 1 1/2 inches water. Place
potatoes and radishes on rack. Cover and heat water to boiling over high
heat: reduce heat to low and steam vegetables 5 minutes. Add carrots,
onions, sweet potato, salt and pepper; stir to combine. Steam 5 minutes.
Add lobster tails, clams and mussels; steam 10 to 12 minutes longer or
until vegetables are tender and clams and mussels have opened. Check water
level and add more if necessary. If using an automatic steamer, follow
directions.
Meanwhile, make garlic sauce: In small skillet, heat oil. Add garlic and
saute just until edges start to brown. Remove from heat and stir in butter.
With tongs, remove clams and mussels to serving bowl, discarding any with
unopened shells. Remove vegetables and lobster tails to bowl. Drizzle
garlic sauce over all. Sprinkle with parsley; serve with lemon wedges.
Recipe by: Country Living (March 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22,
1998
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