6-8 Oysters
4 12-inch squares of foil
8 small tomatoes, cut into 4 wedges each
1 cup thinly sliced fennel (1/4 inch slices)
2 teaspoons chopped fresh parsley
1/2 teaspoon crushed red pepper
1 pinch saffron (16 threads)
4 teaspoons olive oil
Salt to taste
Heat grill. Rinse oysters very well; drain and pat dry. In center of each foil square place 8 tomato wedges, 1/4 cup fennel and 1/2 cup oysters. Season each with 1/4 of herbs and spices, and 1 teaspoon oil. Season with salt to taste. Seal foil tightly around contents. Grill 18 minutes or until oysters are firm to the touch. Serve immediately in opened foil packages. Makes 4 servings. (For 2 servings recipe can be cut in half.)