Recipe Details
Oysters Mosca Recipe
Updated: Feb. 4, 2025
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients
16 ounces shucked oysters (with their liquor), drained and reserved (approximately ½ cup liquor)
⅔ cup dry bread crumbs
⅔ cup freshly grated Parmesan cheese (about 2 ounces)
2½ teaspoons Italian seasoning, divided
2½ teaspoons homemade Creole seasoning (or store-bought, e.g., Tony Chachere’s)
3 tablespoons unsalted butter
½ cup finely chopped scallions (from 4 medium scallions, white and green parts)
Kosher salt (to taste)
2 tablespoons minced garlic (from 4 large cloves)
2 tablespoons chopped flat-leaf parsley
3 fresh thyme sprigs
2 tablespoons extra-virgin olive oil
Fresh lemon wedges (for serving)
Toasted baguette slices or crackers (for serving)
Preparation
Reserve Oyster Liquor: Drain the shucked oysters into a small bowl, reserving the liquor (aim for ~½ cup). Set aside both the drained oysters and liquor for the next step.
Prepare Topping Mixture: In a small bowl, combine bread crumbs, Parmesan, 1½ teaspoons Italian seasoning, and ½ teaspoon Creole seasoning. Stir to blend evenly. Set aside.
Preheat Oven and Rack: Position an oven rack in the center of the oven and another 4 inches below the broiler element. Preheat the oven to 400°F (200°C).
Sauté Aromatics: Heat a 10-inch cast iron skillet over medium heat. Add butter and swirl to melt. Once foaming subsides, add scallions and a pinch of salt. Cook, stirring frequently, for 3 minutes until scallions soften. Add minced garlic and reduce heat to medium-low if garlic begins to brown. Cook 1–2 minutes until garlic is fragrant (do not burn).
Build Sauce Base: Add remaining 1 teaspoon Italian seasoning and 2 teaspoons Creole seasoning to the pan. Stir to coat scallions/garlic, then add parsley and thyme sprigs. Pour in reserved oyster liquor, stir, and cook over medium heat until ~75% of the liquid evaporates (4–5 minutes), stirring occasionally to prevent scorching. Discard thyme sprigs.
Add Oysters: Gently place shucked oysters into the pan, spreading them into a single, even layer (no overlapping). Stir lightly with a spatula just until oysters are coated in the garlic-butter sauce. Turn off heat and remove the pan from the burner.
Top and Bake: Sprinkle the breadcrumb-Parmesan mixture evenly over the oysters, covering completely to the edges of the pan. Drizzle olive oil over the top to ensure the topping browns. Transfer the skillet to the preheated oven and bake on the center rack for 12–15 minutes, until bubbling at the edges and the topping begins to brown.
Broil for Color (Optional): If the topping remains pale, move the skillet to the upper rack (4 inches below the broiler) and broil for 1–2 minutes, watching closely to avoid over-browning.
Rest and Serve: Let the dish cool for 5 minutes. Serve warm with fresh lemon wedges and toasted baguette slices or crackers for sopping up the sauce.
User Reviews & Notes
"Mosca’s is a truly great restaurant... their version of New Orleans Italian cooking is sublime. The oysters, crab salad, and Chicken Ala Grande have my mouth watering." (Testimonial on the original restaurant’s signature dishes.)
"I prefer to sauté oysters first in butter... A little more butter, less oyster liquor prevents sogginess, especially with Gulf oysters." (Pro tip: Adjust liquid-to-butter ratio for optimal moisture.)
"@ACE - Look for Italian seasoning in the grocery store’s spice aisle, labeled clearly." (Clarification on sourcing Italian seasoning.)
"Following the recipe resulted in a salty, soupy mess. Oysters disintegrated; not a single chunk left." (Feedback on saltiness and over-reduced liquor.)
"Pacific oysters release little liquor—add ¼ cup oyster brine next time for better sauce." (Adjustment for low-liquor oyster varieties.)
"There’s nothing like Oysters Mosca! Butter, garlic, lemon... You can’t go wrong." (Affirmation of the dish’s universal appeal.)
Note: For a richer, more cohesive texture, use shucked oysters from Gulf or West Coast waters (which release more liquor) and follow the original method closely.