Yield: 4 servings
|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|
* 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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