Oysters Mosca
Baked Oysters Mosca with a rich tomato-butter sauce, subtle heat, and crispy Parmesan breadcrumbs. It's luxurious, savory, and perfect with toasted baguette.
Servings: 4
Equipment
- 4 Ramekins
Ingredients
Bread Crumb Ingredients
- ¾ cup panko
- ½ cup grated parmigiano reggiano
- ½ tsp kosher salt
- 3 tbsp fresh parsley chopped
- 2 tbsp unsalted butter melted
Oysters Ingredients
- 3 tbsp unsalted butter room temperature
- 2 whole shallots minced
- 2 cloves garlic minced
- pinch of ground black pepper
- ½ tsp paprika
- 2 tbsp tomato paste
- 2 tbsp Nduja YOU CAN SUB with 2 tbsp of tomato paste + 1 mashed chipotle in adobo pepper or 2 tbsp of Calabrian chili paste.
- 2 tbsp white wine or sweet vermouth
- ½ cup reserved oyster liquor
- 3 tbsp parsley chopped
- 20 ounces oysters Mine were HUGE
- 12 slices toasted baguette
Instructions
- Preheat the oven to 400F
- Strain the oyster and reserve ½ cup of the oyster liquor.
- Add all of the bead crumb ingredients to a bowl and mix well
- Add 3 tbsp butter to a skillet and heat over medium heat. Once the butter has melted, add the shallots and garlic. Cook for two minutes or until garlic is golden brown and shallots are translucent.
- Mix in the pepper, paprika, tomato paste, Nduja, and sweet white wine or sweet vermouth. Cook for 2 more minutes to let the alcohol burn off, then add the oyster liquor and cook for 3 more minutes.
- Remove from the heat and add the oysters. Gently toss them so that they are coated in the sauce.
- Fill each ramekin with the oysters. Top with the breadcrumbs and bake for 18 minutes on the middle rack.
- Serve each ramekin with 3 slices of toasted baguette
Nutrition
Calories: 500kcal | Carbohydrates: 61g | Protein: 16g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1268mg | Potassium: 361mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1303IU | Vitamin C: 11mg | Calcium: 264mg | Iron: 5mg
