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Grilled Oysters with Spicy Miso Butter
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Prep Time:
15 minutes
Cook Time:
7 minutes
Total Time:
22 minutes
Grilled oysters with spicy miso butter, perfect with crusty baguette.
Ingredients:
  • 2 dozen medium to large fresh oysters in the shell
  • 4 tablespoons unsalted butter, softened to room temperature
  • 2 teaspoons white miso paste
  • 1 1/2 teaspoons sriracha
  • 1 large lime, zested
  • 1 baguette, for serving
Instructions:
  • Preheat the grill by turning a gas grill to high with the lid closed for 10 minutes, or by lighting charcoal and allowing it to get hot. Test the temperature by holding your hand an inch above the grill grates - it's ready when you can only leave it there for a few seconds.
  • Prepare the miso butter by blending butter, miso paste, and sriracha in a small bowl using a fork until smooth. Keep it aside for later use.
  • Prepare the oysters: Rinse them under cold running water and scrub off any dirt using a brush or kitchen towel.
  • Grill the oysters: Arrange the oysters on the hot grill with the flat side up. Close the lid and grill until they crack open slightly - about 3 to 6 minutes. If an oyster doesn't open, it's still cooked; simply pry it open with an oyster knife. Discard any oysters that smell off. Time may vary based on grill heat and oyster size.
  • Serve and shuck oysters: Using tongs, arrange oysters on a platter, including unopened ones. Once they are cool, shuck the oysters using an oyster or paring knife, being careful not to spill the flavorful juices. Discard the top shell and ensure each oyster is nestled in the bottom shell. For unopened oysters, use a towel to hold and shuck with an oyster knife at the narrow end. Wiggle until the shell pops open.
  • Generously spoon decadent miso butter onto each delicate oyster before carefully placing them back on the grill. Allow the magic to happen as the butter bubbles and creates a symphony of flavors in just 30 to 60 seconds.
  • Place a bed of uncooked rice or rock salt on a platter to create a stable base for the oysters. Top with the oysters and sprinkle with lime zest.
  • Serve the dish with a baguette for tearing and dunking into the lingering melted miso butter in the shells.

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