Feast of the Seven Fishes Dish 1 Oysters Centola
Updated: Jan 4
Oysters Mosca is a wonderful Creole Italian creation. For over 60 years, Mosca’s restaurant is located 20 minutes from downtown New Orleans in the town of Waggaman on the Westbank of the river. Most people in New Orleans have there own version of this dish. So here is mine. I add a couple of ingredients that make this dish unique. The first is Tasso, a seasoned piece of pork shoulder. The second is Sriracha, a hot chili sauce found in the Asian section in the grocery store.
4 tablespoons Butter melted ½ cup Olive Oil 1 tablespoon fresh Garlic chopped 1½ teaspoons Sriracha 1/3 cup Tasso diced 1 pint Oysters 1 tablespoon fresh Parsley chopped 1 tablespoon fresh Basil chopped ¾ cup Italian Bread Crumbs ¾ cup Parmesan Cheese freshly grated
Preheat oven to 400 degrees. Combine butter and olive oil in a 9×9 baking pan. Stir in garlic, Sriracha and Tasso. Layer oysters in the pan. In a separate bowl, combine parsley, basil, breadcrumbs, and Parmesan cheese. Sprinkle the breadcrumb mixture over the oysters making sure they are totally covered. Bake for 20 minutes. Serve immediately. You can also put these into individual dishes for ease of serving.