Mexican Oysters

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Chef Extraordinaire
Feb 21, 2002
North Carolina
Mexican Oysters
Yield: 12 Servings


3 plum tomatoes; seeded, diced
3 green onions; chopped
1/2 c chopped fresh cilantro
2 tb olive oil
2 ts ground cumin
1 jalapeno chili; seeded,
1/2 fresh squeezed lime juice (or to taste)
1 salt and pepper
12 fresh oysters; shucked- left
- in half she
1 crusty french bread


Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. Let stand 30 minutes.

Preheat broiler. Arrange oysters on broilerproof pan. Spoon salsa over oysters. Broil until heated through, about 5 minutes.

Serve with bread to soak up juices and invite me over. :p

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