Oysters Mosca

Oscars Mosca originally comes from Mosca's restaurant in New Orleans and is a delicious way to prepare oysters.  Basically it's baked, breaded oysters with a most wonderful Creole flavor.  I added a little red pepper jelly on the side.

1 1/2 cups seasoned bread crumbs

1/2 cup grated Parmigiano Reggiano cheese

1 t. salt

1 t. black pepper

1 t. dried sweet basil

1 t. dried thyme

1 t. dried oregano

1 T. Worcestershire sauce

1 t. Tabasco sauce

1 cup clarified butter

1/2 cup olive oil

1/2 cup chopped green onions

1/4 cup chopped fresh parsley

1 T. minced garlic

2 pints oysters, drained

Preheat oven to 425 degrees.

In a medium bowl, combine breadcrumbs, cheese, seasonings and sauces.  Be sure to mix thoroughly.

In a large skillet, heat the clarified butter and olive oil over medium heat and saute' the green onions, parsley and garlic until they are nice and soft, about 3 - 5 minutes.  Add the seasoned breadcrumb mixture and stir to mix.  Remove the pan from the heat and fold the oysters in very gently until they are nicely mixed in and covered. 

Once this is done, transfer the mixture to a 2 quart casserole dish. Bake for 15 minutes or so until the mixture is browned and crusty.

Serve as an appetizer or as a main dish with some crusty French bread and a nice salad.  Serves 6.