barbequed oysters and razor clams with spicy vinegar

1 Servings
Dozen oysters
Dozen Razor clams
2 tablespoons Fresh jalapeno peppers; chopped
½ cup Red wine vinegar
2 tablespoons Sugar
1 teaspoon Salt
2 tablespoons Red onion; finely chopped
Mint leaves; chiffonade

Preheat grill or barbecue.

Scrub and clean oysters and razor clams and drain.

In a small mixing bowl, place chopped peppers, vinegar, sugar, salt, onion and mint and stir together. Place shellfish on grill and cook until shells open. remove and place on platter covered with rock salt. Place dipping sauce in center and serve with cocktail forks.

Yield: 4 servings

Recipe By : Molto Mario

Posted to MC-Recipe Digest V1 #301 Date: Thu, 14 Nov 1996 15:38:02 -0500 (EST) From: Sue <suechef@...>

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