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Smoked Oysters with Spicy Miso Butter

Name: Smoked Oysters with Spicy Miso Butter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
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

Seattle Mariners

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.

Let's get grilling

1 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.

2 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.

3 Build a charcoal fire for direct grilling using Kingsford^® Original Charcoal, and preheat to 450°F.

4 Pry oyster shells apart with an oyster knife. Discard the top shell and loosen the oyster meat with the tip of the oyster knife.

5 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.

6 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.

7 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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