| olive oil | 1/4 | cup | | butter | 1/4 | cup | | finely chopped shallots | 1/4 | cup | | parsley (fresh) | 2 | tbs chopped |
| galic chopped | 1 | tbs | | Italian bread crumbs | 0.7 | cup |
| grated parmesan cheese | 1/4 | cup | |
Directions:
Elmwood Plantation's Oyster Mosca
? teaspoon salt
? teaspoon black pepper
1/8 teaspoon cayenne pepper
? teaspoon dried basil
? teaspoon dried oregano
8 or so raw oysters
Heat olive oil and butter and saut? the shallots, parsley and garlic until soft and translucent. Blend in the rest of the seasoning ingredients. Place about eight (depending on size) raw oysters in a serving-baking dish. Pour mixture over oysters and bake 15 minutes at 425 degrees.
A different take was sent in by L.W. of Metairie, who wrote: I have an oysters Mosca recipe from 30-40 years ago, and even though I went to Elmwood Mosca's many times, I believe I got this from Mosca's on Hwy. 90.
Oysters Mosca No. 1: Drain oysters (reserving water). Soak in olive oil. Let oil fall off oysters. Sprinkle with lots of garlic powder. Combine one cup Progresso bread crumbs and ? cup parmesan cheese. Roll each oyster in crumb mixture and place on baking pan. (Mosca's served this dish in a beat-up rectangular baking pan, dents and all. Everyone ate out of the pan, sopping drippings with chunks of French bread.) Sprinkle tops of oysters with lemon juice, Worcestershire sauce, Tabasco, salt, pepper and a little bit of oyster water. Top generously with parmesan cheese. Bake 15 minutes at 350 degrees. If too dry, add oil. If too wet, add crumbs.
A while ago, we also printed this, from C.H. of Kenner, who wrote that this recipe dated to the 1970s.
Another Oysters Mosca: Do not drain oysters. Place them in buttered cake
