Smoked Oysters with Spicy Miso Butter
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.
Cooking for 24 people
Ingredients
-
fresh, live oysters
24
-
butter, at room temperature
6 tbsp.
-
white miso
2 tbsp.
-
Sriracha, more if you like it spicy
1.5 tbsp.
-
fresh lime juice, plus wedges for serving
1 tbsp.
-
freshly ground pepper, to taste
-
scallions, thinly sliced on a slight diagonal
1 bunch
-
togarashi seasoning, to taste
For safe meat preparation, reference the USDA website.
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