Oysters Mosca

Preparation

1. Step 1

   Drain the oysters, reserving the oyster liquor (the salty liquid in the container or oyster shell). You should have approximately ½ cup of oyster liquor.

2. Step 2

   In a small bowl, combine the bread crumbs, Parmesan, 1½ teaspoons Italian seasoning and ½ teaspoon Creole seasoning. Set aside.

3. Step 3

   Place rack in the center of the oven and another 4 inches from the broiler. Heat the oven to 400 degrees.

4. Step 4

   Melt the butter in a 10-inch cast iron skillet over medium heat. Add the scallions and a dash of salt. Cook, stirring often, for 3 minutes, or until they have softened. Add the garlic and cook, stirring often, until the garlic is very fragrant, 1 to 2 minutes, reducing the heat if the garlic starts to brown.

5. Step 5

   Sprinkle the remaining 2 teaspoons Creole seasoning and 1 teaspoon Italian seasoning over the scallions and garlic. Stir in the parsley and add the thyme sprigs. Add the oyster liquor and cook until most of the liquid has evaporated, stirring occasionally, 4 to 5 minutes. Remove the thyme sprigs and discard.

6. Step 6

   Add the oysters, gently stirring just until they are covered in the garlicky butter sauce. They should be in an even layer in the pan without overlapping. Turn off the heat and remove the pan from the burner. Sprinkle the crumbs over the oysters, covering everything completely to the very edges of the pan. Drizzle the top with the olive oil.

7. Step 7

   Transfer to the oven and bake on the center rack until bubbling around the edges, 12 to 15 minutes. If the top is not yet golden brown, broil just until the top browns. Remove the skillet from the oven and let cool for 5 minutes before serving warm, with lemon wedges and toasted baguette slices or crackers.