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Ingredientes
- 3 Tbsp. Red-wine vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp Sugar Salt and pepper, to taste
- 6 Tbsp. Extra virgin olive oil
- 8 ounce Orzo pasta
- 1/2 c. Red bell pepper, diced 1/4"
- 1/2 c. Yellow bell pepper, diced 1/4"
- 1/2 c. Red onion, diced 1/4"
- 1/2 c. Zucchini, diced 1/4"
- 1/2 c. Pitted black olives, coarsely minced
- 4 Tbsp. Minced parsley
- 16 x Cherrystone clams
- 16 x Oysters
Direcciones
- 1. Combine vinegar, mustard, sugar, salt and pepper. Drizzle in the oil, whisking constantly, till thickened. Set aside.
- 2. Cook the orzo according to package directions; drain, rinse under hot water and drain again. Toss with half of the vinaigrette. Stir in the bell peppers, onion, zucchini, olives and half the parsley. Spoon onto a large serving platter.
- 3. Place the clams and oysters on a grill rack over high heat, 3 inches from the heat source. Grill the clams for 5 min or possibly till they open.
- Grill the oysters for 5 min to 10 min, depending on size, or possibly till they open.
- 4. To serve, place the opened clams and oysters atop the orzo salad.
- Drizzle with the remaining vinaigrette and sprinkle with the remaining 2 Tbsp. minced parsley.
- Serves 4.
- fat;
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 4 servings | |
| Calories 689 | |
| Calories from Fat 439 | 64% |
| Total Fat 49.18g | 61% |
| Saturated Fat 6.96g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 119mg | 5% |
| Potassium 376mg | 11% |
| Total Carbs 51.03g | 14% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.7g | 2% |
| Protein 11.3g | 18% |
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