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.
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fresh, live oysters
butter, at room temperature
6 tablespoons (¾ stick)
Sriracha, more if you like it spicy
fresh lime juice, plus wedges for serving
freshly ground pepper, to taste
scallions, thinly sliced on a slight diagonal
togarashi seasoning, to taste
For safe meat preparation, reference the USDA website.
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