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Pomegranate Topping
- teaspoon pom seeds
- splash white wine (we used muscadet)
- squeeze of lemon
Asian Topping
- teaspoon ponzu
- sprinkle fresh grated ginger
- top with siracha to taste
Corn Salsa Topping
- can of sweet corn or fresh if avail
- 3 Tablespoon finely diced sweet onion
- juice of 3 limes
- 2-3 Tablespoons adobo seasoning
- 3 Tablespoons julienne cut mint
Thai Curry Topping
- can of coconut milk
- 4 Tablespoons red thai curry paste
- 3 Tablespoons fish sauce
- 2 Tablespoons brown sugar
* Grill 5 mins or so

Submitted by Kara Blackburn

Oysters Mosca

Makes 4 appetizer servings
-1/4 cup olive oil
-1/4 cup butter
-1/4 cup finely chopped green onions (green and white parts)
-2 tablespoons finely chopped parsley
-1 tablespoon finely chopped garlic
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-1/8 teaspoon cayenne pepper
-1/2 teaspoon dried basil
-1/2 teaspoon dried oregano
-10 to 12 freshly shucked oysters, drained
-2/3 cup Italian-seasoned bread crumbs
-1/4 cup grated Parmesan cheese

Preheat the oven to 425 degrees.
Heat the olive oil and butter in a large, heavy skillet. Add the green onions, parsley and garlic and cook, stirring, until they are soft and translucent. Blend in the rest of the seasoning ingredients, bread crumbs and Parmesan.

Arrange the oysters in one layer in a baking dish. Sprinkle with the seasoned crumb mixture. Bake until bubbly and hot, about 15 minutes.

Submitted by Karl Kelley recalling Nola in the early '70's:

Broiled Oysters with Mignonette

Prep- 15 minutes or so, but who cares if your guests are around you.


For mignonette
3 teaspoons champagne vinegar (Like Traders Joes)
Ground black pepper (some) 2  teaspoons chopped shallots, (if you have them )
A little sugar (depends on who is dieting in the house)
Parsley (to taste)

For oysters
1 1/2 cups kosher/coarse salt (sea)
A  dozen, or more, oysters, (Hollywood, or equal) scrubbed, on the half shell, their liquor reserved (of course)
2 tablespoon good butter, one small dollop per oyster (how big is a regular dollop?)
Perhaps a Martini or Smithy nearby( to taste)


Make mignonette, what else, mix it up except parsley, let it sit, if you have time, if not then ok

Prepare oysters  

Preheat broiler.

Put some of the salt, or don’t) in a shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with the previously discussed small dollop of butter.

Broil 6 inches from heat until butter dollop is missing and sizzling and the lips of the oysters are beginning to curl, 1.5 minute

Stir parsley into mignonette. Divide remaining salt between plates and arrange oysters on each. Spoon 1/4 teaspoon mignonette over each oyster. Serve now with  a Smithy or two, or whatever you want.

Submitted by: E. Morrison / M. Galleher