Recipe - Mexican Oysters

3 Plum tomatoes;seeded, minced
3 Green onions; chopped
One half cup Chopped fresh cilantro
2 tablespoon Olive oil
2 teaspoon Ground cumin
1 Jalapeno chili; seeded,
chopped
Salt and pepper
12 Fresh oysters; shucked left
in half shell
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@swbell.net on Apr 15,
1998