Smoked Oysters with Spicy Miso ButterIf 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.
Smoked Oysters with Spicy Miso ButterWrite a Review Read Reviews
- Yields: 24 Servings
- Cook time: 20 minutes
- Prep time: 30 minutes
- 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
- 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.
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For safe meat preparation, reference the USDA website.