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Recipes

Click on an entree below to see recipes.

Shrimp Mosca
Serves two to four
Ingredients
2 lbs. large, headless fresh shrimp
¾-cup olive oil
1 tbsp. salt
1 tbsp. freshly ground black pepper
1 tbsp. dried oregano
1 tbsp. dried rosemary
3 dried bay leaves
6-10 cloves unpeeled garlic, pounded
½-cup dry white wine
Place all ingredients except wine into a large skillet. Cook over medium-high heat for fifteen to twenty minutes or until the shrimp are pink and the liquid produced by the shrimp has almost completely disappeared, stirring occasionally. Reduce the heat, remove from stove, and add the wine. Return to stove and cook at a low simmer until the liquid is reduced by half, about five to seven minutes.
Serve the shrimp hot with the pan juices.

Chicken à La Grande
Serves two to four
Ingredients
3-lb. chicken, cut into eighths
¾-cup olive oil
1 tbsp. salt
1 tbsp. freshly ground black pepper
6-10 cloves unpeeled garlic, pounded
1 tbsp. dried rosemary
1 tbsp. dried oregano
½-cup dry white wine
Place the chicken pieces in a large skillet. Pour the olive oil over the chicken, making certain the pieces are well coated. Season chicken with salt and pepper, making certain the seasoning is evenly spread. Turn the burner on medium high. Brown the chicken on all sides, turning as needed. This should take about 25 minutes. Add the garlic, rosemary and oregano, making certain to distribute them evenly on chicken. Remove the skillet from the stove. Pour the white wine over the chicken. Reduce the heat to low medium. Simmer uncovered until the wine is reduced by half, about 10 to 15 minutes.
Serve chicken hot with pan juices.

Chicken Cacciatore
Serves two to four
Ingredients
3 lb. chicken cut into eighths 
¾-cup olive oil
1 tbsp. salt
1 tbsp. freshly ground black pepper
6-10 cloves unpeeled garlic, pounded
1 tbsp. dried rosemary
1 tbsp. dried oregano
½ cup dry white wine
1 1/2-cup tomato sauce or spaghetti sauce
Place the chicken pieces in a large skillet. Pour the olive oil over the chicken, making certain the pieces are well coated. Season chicken with salt and pepper, making certain the seasoning is evenly spread. Turn the burner on medium high. Brown the chicken on all sides, turning as needed. This should take about 25 minutes. Add the garlic, rosemary and oregano, making certain to distribute them evenly on chicken. Remove the skillet from the stove. Pour the white wine over the chicken. Pour tomato sauce over chicken. Reduce the heat to low medium. Simmer uncovered until the wine is reduced by half and tomato sauce is blended and thickened, about 10 to 15 minutes.
Serve chicken hot with pan juices.

Ingredients
7-8 peeled potatoes, halved
1 tbsp. salt
1 tbsp. freshly ground black pepper
1 tbsp. dried oregano
1 tbsp. dried rosemary
½ cup finely chopped onion
3-4 cloves garlic, crushed
½ cup olive oil
½ cup dry white wine
2 cups water
Place potatoes in rectangular baking dish. Sprinkle salt, pepper, oregano, rosemary, and onion over potatoes, distributing evenly. Add crushed garlic, distributing evenly over potatoes. Pour olive oil, wine and water over top of potatoes. Cover baking dish with foil. Place in 450-degree oven for one hour. Remove foil and bake another thirty minutes or until brown.
Mosca’s Restaurant | 4137 U.S. Highway 90 West | Westwego, Louisiana 70094 | Phone: (504) 436-8950