• Tommy Centola

Oysters Mosca

Updated: Jan 4

Tonight, I suprised my wife with a pint of oysters. Unfortunately, she likes oysters prepared one way, Fried. One of my favorite dishes is Oysters Mosca. Mosca’s restaurant is located 20 minutes from the French Quarter on the Westbank in the town of Waggamon. This restaurant, to me, is the best Creole-Italian restaurant in the city. My favorite dish there is Oysters Mosca. What makes this dish so great is that it is easy to prepare at home. For Christmas, my family gets together for the annual Frank Dellucky Sibling Christmas Oysters. Frank Dellucky is my mother’s dad. I have very fond memories of him shucking oysters. His method was shuck an oyster then take a sip of beer. This year will be the first year that my wife and I will be attending. I can’t wait.

1/4 cup Olive Oil

1/4 cup Butter

1/4 cup finely chopped Green Onions (green and white parts)

2 tablespoons finely chopped Parsley

1 tablespoon finely chopped Garlic

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/8 teaspoon Cayenne Pepper

1/2 teaspoon dried Basil

1/2 teaspoon dried Oregano

10 to 12 freshly shucked Oysters, drained

2/3 cup Italian-seasoned Bread Crumbs

1/4 cup grated Parmesan Cheese

Preheat the oven to 425 degrees. Heat the olive oil and butter in a large, heavy skillet. Add the green onions, parsley and garlic and cook, stirring, until they are soft and translucent. Blend in the rest of the seasoning ingredients, bread crumbs and Parmesan.

Arrange the oysters in one layer in a baking dish. Sprinkle with the seasoned crumb mixture. Bake until bubbly and hot, about 15 minutes

 Enjoy!!!

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