Oysters Mosca
15m prep 20m cook 35m ready
2 or 3 servings A classic New Orleans oyster dish. If desired, leave the oysters on the half shell, top with the bread crumb mixture, and bake as directed.
Ingredients
- 12 large oysters, shucked and drained
- ⅓ cup olive oil
- 2 green onions, thinly sliced
- 3 garlic cloves, minced
- ½ cup fine dry bread crumbs or panko
- ⅓ cup finely grated Pecorino Romano
- ½ teaspoon dried oregano or 1 teaspoon minced fresh oregano
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- (⅛ teaspoon cayenne pepper)
- 1 tablespoon lemon juice
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 12 large oysters, shucked and drained
- ⅓ cup olive oil
- 2 green onions, thinly sliced
- 3 garlic cloves, minced
- ½ cup fine dry bread crumbs or panko
- ⅓ cup finely grated Pecorino Romano
- ½ teaspoon dried oregano or 1 teaspoon minced fresh oregano
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- (⅛ teaspoon cayenne pepper)
- 1 tablespoon lemon juice
Let's Cook
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Step 1.
Preheat the oven to 425°F. Butter a small baking dish or gratin dish (just large enough to hold the oysters in a single layer) and place in the dish: 12 large oysters, shucked and drained
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Step 2.
Heat in a medium skillet over medium heat until shimmering: ⅓ cup olive oil
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Step 3.
Add and cook, stirring, until fragrant, about 1 minute: 2 green onions, thinly sliced; 3 garlic cloves, minced
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Step 4.
Remove from the heat and stir in: ½ cup fine dry bread crumbs or panko; ⅓ cup finely grated Pecorino Romano; ½ teaspoon dried oregano or 1 teaspoon minced fresh oregano; ½ teaspoon red pepper flakes; ¼ teaspoon black pepper; ¼ teaspoon salt; (⅛ teaspoon cayenne pepper)
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Step 5.
Sprinkle the crumb mixture over the oysters and sprinkle with: 1 tablespoon lemon juice
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Step 6.
Bake until browned and bubbling, 15 to 20 minutes.
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