Baked Oysters with Chermoula
by Chef Kathy Jerritt of Tria Culinary Studio

Ingredients:

1 dozen Komo Gway oysters, shucked (reserve shell)
½ onion, finely diced
2 tbsp chopped cilantro
2 tbsp chopped parsley
1 garlic clove, minced
1 tsp ground cumin
1 tsp paprika
1 tsp chili flakes
1 tbsp lemon juice
2 tbsp olive oil
salt and pepper to taste.

1) Heat the oven to 425°F. Place the shucked oyster in its shell on a baking
sheet.
2) In a mixing bowl combine the chopped onion, cilantro, parsley, garlic
clove, ground cumin, paprika, chili flakes, lemon juice, salt and pepper.
Toss lightly with the olive oil.
3) Spoon a small amount of the mixture onto each oyster; bake for 5-6
minutes, until the oyster is plump.