Grilled Shellfish And Chicken

Recipe Ingredients

6 tablespoons	90ml	Olive oil
2 tablespoons	30ml	Minced parsley
2 tablespoons	30ml	Minced fresh oregano leaves
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Dry white wine
2 teaspoons	10ml	Minced garlic
6		Chicken legs - (1 3/4 lbs total)
18		Clams - (3/4 lb) (small)
2 lbs	908g / 32oz	Mussels
		Coarse salt - to taste
		Nonstick cooking spray - as needed
		Freshly-ground black pepper - to taste
18		Shelled shrimp - (1/2 lb) (medium)
		Lime wedges - for garnish
		Fresh herb sprigs - for garnish

Recipe Instructions

Combine the oil, parsley, oregano, lemon juice, wine and garlic in a bowl.

Place the chicken legs in a plastic food bag; add 1/3 cup of the oil mixture. Marinate in the refrigerator at least 4 hours or overnight. Let come to room temperature before grilling.

Soak the clams and mussels in cold water to cover with 2 teaspoons salt for 30 minutes to purge any sand inside their shells. Rinse in cold water; keep chilled until cooking time.

Spray a barbecue grate (and grilling plate or basket if needed to keep small items from falling through grate) with cooking spray. Heat the grill to medium.

Remove the chicken from the marinade (discard marinade), sprinkle with salt and pepper to taste and grill until cooked as desired; the juices should run clear when the chicken is pricked with a fork, about 35 to 40 minutes.

Grill the shrimp, clams and mussels in separate batches as they have different (but quick) timing. Grill shrimp, turning once, until just opaque, about 1 to 2 minutes total; do not overcook. Grill the clams until most shells open, about 4 to 5 minutes (discard any that do not open); grill the mussels until the shells open, about 3 minutes (discard any that do not open). As each batch of shellfish is grilled, put in its own bowl. While still hot, toss with about 3 tablespoons of the oil mixture. (They can be grilled a couple of hours ahead and kept at room temperature.)

To serve, mound each in separate groups on large platter. Garnish the platter with lime wedges and herb sprigs.

This recipe yields 6 servings.

Each serving: 458 calories; 572 mg sodium; 222 mg cholesterol; 20 grams fat; 4 grams saturated fat; 8 grams carbohydrates; 57 grams protein; 0.73 gram fiber.

Source:
The Los Angeles Times, 08-28-2002

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