Oysters Mosca combines fresh raw oysters with a sauce of butter, olive oil and Creole Italian seasonings, covered in seasoned breadcrumbs and parmesan cheese, baked to a golden brown.
Estimated Time 50 minutesminutes
Servings 4Servings
Here's What You Need
1pintOysters - about 18 to 24 oysters
½cupOyster liquor - use as much or as little as you need.
2tablespoonsButter
2tablespoonsOlive Oil - plus some for the top
¼cupShallots - finely chopped
2tablespoonsGarlic - 5-6 cloves finely chopped
2tablespoonsParsley - finely chopped
1tablespoonLemon Juice
1tablespoonWorchestershire sauce
1cupSeasoned Breadcrumbs
½cupParmesan Cheese - finely grated; plus some for top
Combine the Herb and Spice Blend, set aside; chop the garlic, shallots, and parsley. Measure the remaining ingredients.
Combine breadcrumbs and parmesan and add ½ of the Herb and Spice Blend, set aside. Reserve the remaining Herb and Spice Blend.
Preheat oven to 400 degrees Fahrenheit
Make the casserole
Place a skillet over medium-high heat. Melt the butter with the olive oil in the skillet.
When the butter is bubbly, add shallots to the skillet, stir well and saute for about 1 to 2 minutes.
Add the garlic and parsley and saute until aromatic, about 2 minutes
Add the oyster liquor and bring the mixture to a heavy simmer. (See Notes)
Add the remaining Herb and Spice Blend, Worchestershire sauce, and lemon juice. Stir well and simmer until reduced by at least half.
Set aside to cool slightly
Assemble and bake the casserole
Prepare a baking dish by applying a light coating of olive oil to the inside
Place the oysters in a baking dish, then add the garlic-butter mixture and stir well to combine
Once mixed, arrange the oysters in a single layer with some space between them
Sprinkle the Breadcrumbs-Parmesan Cheese mixture over the oysters (see Notes)
Spread evenly; lightly dust the top with more parmesan cheese and a sprinkle of olive oil.
Place the baking dish into the preheated oven; bake for about 15 to 20 minutes or until golden brown.
Notes
Green (Spring) Onions may be substituted for the shallots.Apply about ⅛ inch of the breadcrumbs/parmesan blend over the oysters, completely covering the casserole dish. Depending on the size of the baking dish, you may not use all of this mixture. The quantity of the reduced sauce should be enough to mix well with the oysters and heavily coat the bottom of the baking dish. The oysters should not be drowning in the liquid sauce. The breadcrumbs will soak up the sauce, but should not end up soggy. As you make this recipe a few times, you will get the feel for how much to reduce the sauce. No matter what, it will be delicious while you experiment!Leftovers can be refrigerated for up to 3 days and frozen for up to 3 months. Make sure to store them in an airtight, freezer container. To defrost, set them in the fridge for 24 hours. Reheat in a 350 degree Fahrenheit oven until warmed through, about 10 minutes.