Adapted from dish made famous by Manale’s and Mosca’s restaurants- of New Orleans.  Be sure to serve with buttered angel hair pasta with lots of garlic and Parmesan cheese.

Submitted by:  Johnny K.

Ingredients:

• 4 dozen Gulf of Mexico oysters and liquid
• 1 large onion, finely chopped
• ½ tsp thyme
• ¾ tsp oregano
• 3 toes garlic, minced
• 1 stick unsalted butter
• 2 TBS fresh parsley, chopped
• ¼ tsp ground red pepper
• 1 cup Italian bread crumbs
• ¼ cup grated Parmesan cheese

Directions:

1. In a large skillet sauté’ onion in butter and add seasonings for about 5 minutes
2. Separate oysters from liquid, reserving liquid, and add oysters to skillet
3. When edges curl, about 4-5 minutes, add strained oyster liquid
4. Remove from heat and fold in bread crumbs
5. Place entire contents into casserole or 9” round metal cake pan
6. Sprinkle Parmesan cheese over dish; contents will be very moist
7. Bake uncovered in 350° oven for 15-18 minutes, until top is somewhat browned
8. Remove and serve hot with garlic pasta (angel hair or linguine) prepared with butter, garlic, and Parmesan cheese

Serves 4

Serve with favorite vegetable; broccoli works well