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Ingredientes
- 2 doz oysters
- 2 doz Razor clams
- 2 Tbsp. Fresh jalapeno peppers, minced
- 1/2 c. Red wine vinegar
- 2 Tbsp. Sugar
- 1 tsp Salt
- 2 Tbsp. Red onion, finely minced
- 6 x Mint leaves, chiffonade
Direcciones
- Preheat grill or possibly barbecue.
- Scrub and clean oysters and razor clams and drain.
- In a small mixing bowl, place minced peppers, vinegar, sugar, salt, onion and mint and stir together. Place shellfish on grill and cook till shells open. remove and place on platter covered with rock salt. Place dipping sauce in center and serve with cocktail forks.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 521g | |
| Calories 330 | |
| Calories from Fat 48 | 15% |
| Total Fat 5.29g | 7% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 2935mg | 122% |
| Potassium 516mg | 15% |
| Total Carbs 46.58g | 12% |
| Dietary Fiber 0.5g | 2% |
| Sugars 26.78g | 18% |
| Protein 17.93g | 29% |
