Shellfish johnson
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Unsalted butter |
| ½ | cup | Fresh lemon juice |
| ½ | cup | Dry white wine |
| 2 | tablespoons | Minced garlic |
| 1 | tablespoon | Crushed red pepper |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 48 | Assorted shellfish; see * Note | |
| 4 | slices | Peasant bread |
| ¾ | cup | Chopped Italian parsley |
Directions
* 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@..." 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; ½ Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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