Shellfish johnson

Yield: 4 servings

Measure 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

* 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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