Mexican oysters

Yield: 12 Servings

Measure Ingredient
3 \N Plum tomatoes;seeded, diced
3 \N Green onions; chopped
½ cup Chopped fresh cilantro
2 tablespoons Olive oil
2 teaspoons Ground cumin
1 \N Jalapeno chili; seeded, chopped
\N \N Salt and pepper
12 \N Fresh oysters; shucked- left in half shell
\N \N Crusty French bread

Combine first 6 ingredients in medium bowl. Season to taste with salt and pepper. Let stand 30 minutes. Preheat broiler. Arrange oysters on broilerproof pan Spoon salssa over oysters, dividing evenly. Broil until heated through, about 5 minutes. Serve with bread to soak up juices. A great appetizer- Serves 12.

Recipe by: Bon Appetit

Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Apr 15, 1998

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