Smoked Oysters with Spicy Miso Butter
If you’ve ever visited the tuna-tossing fishmongers at Seattle’s Pike Place Market, you know the Pacific Northwest boasts some of the freshest seafood in the country. Give this smoky, miso-infused recipe a try the next time you score a fresh batch of live oysters.
- Yields: 24 Servings
- Cook time: 20 minutes
- Prep time: 30 minutes
Ingredients
- 24 fresh, live oysters
- 6 tablespoons (¾ stick) butter, at room temperature
- 2 tablespoons white miso
- 1–2 tablespoons Sriracha, more if you like it spicy
- 1 tablespoon fresh lime juice, plus wedges for serving
- freshly ground pepper, to taste
- 1 bunch scallions, thinly sliced on a slight diagonal
- togarashi seasoning, to taste
Instructions
Check to see if the oysters are alive by confirming that shells are tightly closed; discard any that are not tightly closed. Scrub oysters with a stiff brush under running water. Rinse well and refrigerate until ready to grill.
In a small bowl, beat together the softened butter, miso, Sriracha and lime juice with a spoon. Add a few grinds of black pepper and set aside in the fridge.
Build a charcoal fire for direct grilling using Kingsford® Original Charcoal, and preheat to 450°F.
Pry oyster shells apart with an oyster knife. Discard the top shell and loosen the oyster meat with the tip of the oyster knife.
Leave the oysters in the bottom shells and place oysters directly over coals with their deeply curved half shells facing upward; grill for approximately 3 minutes.
Top each oyster with approximately 1/2 teaspoon of spicy miso butter; using a bit more for larger oysters, and a bit less for smaller ones. Place oysters back on grill for an additional 3 minutes. For your safety, please reference the USDA safe cooking temperatures.
Serve in the half shell with the scallions scattered over the top and a sprinkled with few good pinches of togarashi. Serve with lime wedges.
Major League Baseball trademarks and copyrights are used with permission of Major League Baseball. Visit MLB.com.