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Oysters Mosca

  • Yield: 2 to 3 servings


  • 1 tablespoon vegetable oil
  • 1/4 cup diced onion
  • 1 1/2 tablespoons chopped garlic
  • 1 pint oysters with their liquor
  • 1 cup brown stock
  • 1 tablespoon chopped parsley
  • Creole spice
  • 1 cup bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped basil
  • 1 tablespoon olive oil


  • Preheat a broiler. In a saute pan cook onions in vegetable oil, add garlic and toss for 1 minute. Add oyster liquor and stock and bring to a boil. Reduce liquids by half. Reduce heat to simmering, add oysters and parsley, and heat through. Adjust seasonings to taste with Creole spice. Pour into a shallow baking dish. Combine bread crumbs, cheese, basil, 1 teaspoon Creole spice and olive oil; use to top oysters. Broil until top is browned and bubbly, about 8 minutes.