> Reply to me such as to child from SUBJ years old
> or
> reply via netmail for long, but deep understanding, Friend.

As with others here, I do not do netmail,
which is not part of the everyday activity
on most of the BBSes that I know of.

>  ML> How did you become interested in them?
> For example: it is too bad questuin for me, Michael.

Okay, I'm not sure how to phrase things.
The group Via Tatiana, do they perform
near where you live? What other kinds
of music do you listen to?

Oven-Roasted Oysters Mosca-Style
Categories: Italian, Louisiana, shellfish, copycat
Servings: 2 or 3

1 pt fresh oysters
2 Tb butter
1 Tb extra-virgin olive oil
6 lg green onion, chopped fine (or 1 bn small)
1/2 c minced parsley
1/3 c shredded parmesan plus more for garnish
1/2 c seasoned Italian breadcrumbs
3 cloves garlic, minced or crushed
1 Tb lemon juice
1/2 ts cayenne pepper
Salt and pepper to taste

Drain oysters, liquid reserved.

Heat butter and oil in skillet and saute green
onions, garlic and parsley. Lightly salt. Add
oysters and gently stir 2 min. Lightly salt
again. Add breadcrumbs and stir, adding 1 to 2
Tb of reserved oyster liquid to keep from
drying out. Add cayenne and black pepper to taste.

Add parmesan and lemon juice, stirring to mix.
Taste and season to taste. Heap mixture into 6
metal oyster shells.

Sprinkle extra parmesan and parsley on top. Can
add a small dollop of extra butter too but this
is optional. Bake at 400F for about 15 min.

Vicki at spoonfulofnola.com