OYSTERS MOSCA
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.
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
Heat in a medium skillet over medium heat until shimmering:
- ⅓ cup olive oil
Add and cook, stirring, until fragrant, about 1 minute:
- 2 green onions, thinly sliced
- 3 garlic cloves, minced
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)
Sprinkle the crumb mixture over the oysters and sprinkle with:
- 1 tablespoon lemon juice
Bake until browned and bubbling, 15 to 20 minutes.