top of page
  • Writer's pictureTommy Centola

Osyters Confit

Updated: Jan 3, 2020

Here is a take on Oysters Mosca. It does not use breadcrumbs to top the oysters. This makes it an excellent dish for those who are carb counting, especially diabetics.

3 cups Extra-Virgin Olive Oil

3 tablespoons Chopped Garlic

3 tablespoons fresh Thyme Leaves

3 tablespoons chopped fresh Oregano

36 large Gulf Oysters, shucked, with liquid (Oyster Liquor)

2 tablespoons Cracked Black Pepper

3 tablespoons freshly Grated Parmesan Cheese

Preheat oven to 300 degrees. Gently mix the olive oil, garlic, thyme, oregano, oysters, and oyster liquor in a roasting pan. Sprinkle the cracked pepper and the Parmesan cheese over the mixture. Bake for 12 to 15 minutes, until the edges of the oysters begin to curl and the oysters begin to plump up. Serve immediately while piping hot.


Now Available on IBooks, You Can’t Keep New Orleans Out Of The Cook.

61 views0 comments

Recent Posts

See All


bottom of page