Broiled Oyster Mosca* Recipe

Shuck

Clean the oyster shells under cold running water with a brush. Using an oyster knife, carefully shuck each oyster, keeping as much liquor (the natural juice) in the shell as possible. Arrange a rimmed sheet pan or serving platter with a thick bed of crushed ice to steady the shells and keep oysters cold.

Place each shucked oyster on the ice bed, spaced so they will be stable under the broiler.

In a medium bowl, combine the nduja and softened butter. Mash together with a fork until smooth and well incorporated.

Add the grated Parmesan, panko breadcrumbs, minced garlic, lemon juice, chopped parsley, olive oil, salt, and black pepper to the nduja-butter mixture. Stir until everything is evenly distributed. The mixture should be moist enough to hold together; if too dry, add up to 1 teaspoon additional olive oil or 1/2 teaspoon lemon juice.

Taste a small pinch and adjust seasoning: add a pinch more salt if needed, or an extra 1/2 tablespoon nduja for more heat/salt.

Preheat the oven broiler on high and position the oven rack about 4–6 inches (10–15 cm) from the broiler element. Line a sheet pan with foil if desired for easier cleanup.

Spoon approximately 1 heaping teaspoon (about 1/2 tablespoon) of the nduja-Parmesan topping onto each oyster, spreading lightly to cover the meat but leaving some edges exposed so the oyster liquor can bubble.

If you prefer a crispier top, lightly dust each topped oyster with an additional 1/2 teaspoon panko and a sprinkle of Parmesan (optional).

Place the sheet pan under the preheated broiler and broil for 2–4 minutes, watching closely. Cook until the topping is bubbling, golden brown in spots, and the edges of the oyster begin to curl slightly. Total broiling time will depend on your broiler intensity—do not walk away.

Remove from broiler and let rest 1 minute to set the topping.

Transfer the hot oysters back to the ice-lined serving platter (or serve on the broiler-safe sheet if you used it). Garnish with lemon wedges. Offer hot sauce on the side if desired.

Squeeze a few drops of lemon over each oyster just before eating. Serve immediately while hot and bubbling.