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Cajun Oysters Mosca



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

Yield: 2 to 3 servings

Recipe from Essence Of Emeril EE96

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