Grilled Oysters and Clams Napoli
Chef Vincenzo Barone, Villa Barone, Collingswood
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Servings:
4 |
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4
– 5 dozen assorted Jersey oysters & clams
Chili Dipping Sauce
2 tablespoons of chopped fresh jalapeno peppers
½ cup of red wine vinegar
2 tablespoons of sugar
1 tablespoon of salt
2 tablespoons of finely chopped red onion
6 mint leaves cut in fine strips
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Combine
all above ingredients in a bowl. Place all shellfish
on grill, and cook until shells open. Serve with dipping
sauce.
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