Baked Oysters with Fresh Tomatoes and Pernod
by Chef Kathy Jerritt of Tria Culinary Studio

Ingredients

1 dozen Komo Gway oysters, shucked (reserve shell)
Approximately ¼ cup Pernod (roughly 1 tsp/oyster)
2 medium tomatoes, small dice
2 tbsp chopped flat leaf parsley
3 garlic cloves, minced
zest of one lemon
2 tbsp fine breadcrumbs
salt and pepper to taste
2 tbsp olive oil

 

1) Heat the oven to 425°F. Place the shucked oyster in its shell on a bakingsheet; drizzle each oyster with the Pernod.

2) In a mixing bowl, combine the tomatoes, parsley, garlic, lemon zest,
breadcrumbs, salt and pepper. Toss very lightly with the olive oil.

3) Place a spoonful of the tomato mixture on each oyster. Cook for 5-6
minutes, until the oyster is plump and the breadcrumb mixture begins to
brown.