Grilled Oysters with Spicy Miso Butter

This is what I call a party trick recipe – it’s the dish you whip out during the warm summer months when you really want to knock everyone’s socks off. As it should be, because if you choose Not To eat oysters deliciously raw, they better be done right. And these grilled oysters are indeed done right.

Each is dabbed with flavorful miso butter that melts into a rich, bubbly, deep golden sauce that pairs perfectly with the salty clams. Make sure you have plenty of crusty bread on hand, because you’ll want to mop up the buttery juice that’s left behind after you’ve plucked the oysters from their shells.

When it comes to buying oysters, you don’t want to mess around. They are sold alive and should remain so until it is time to eat them. Find a fishmonger or fish shop that you trust. A good oyster should have a salty, mineral smell. If it smells strange or unpleasant, throw it away.

When it comes to eating raw oysters, I tend to prefer smaller, more delicate varieties. With grilled oysters, however, I like a little more fierceness. For this recipe, look for medium to large oysters if you can find them. The flavorful miso butter has a robust flavor, so you can benefit from a little more meat in this bowl.

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How to store oysters

I got the best advice on storing your oysters from Peter Prime, the owner of Duxbury Prime Oysters in Massachusetts (who also happens to be my cousin).

Peter said he usually buries oysters in a bucket of ice so they are completely surrounded. He puts it in a shady spot in the backyard without clogging the drain. The oysters will stay nice and cold for a day or two without sitting in a pool of water as it will drain as the ice melts.

If you don’t have a cooler or a yard (or live in such a heat that it’s impossible to keep things cool outdoors). Peter suggests chilling oysters in a bowl covered with a damp towel to create a barrier and keep them moist.

One last tip from Peter? Before grilling, put the oysters in the sink and scrub them thoroughly under running water.

No peeling required

One of the biggest benefits of grilled oysters is that you can skip the most tedious part of the process: the shelling. Peeling takes time, is messy, and can be dangerous to the uninitiated.

The heat from the grill cracks the clams for you. And that split shell is like a built-in thermometer, signaling that the oysters are cooked. You can use an oyster knife to remove the shells, but a regular paring knife will do as well.

The top of grilling oysters

I’m a fan of oysters of pretty much any type I can get my hands on, but that’s not the case with all.

Grilling oysters fully cooks them, which means they’re a great start for those who aren’t too sure about raw shellfish. They are also an option when raw seafood is not recommended, e.g. B. for pregnant women, small children and people with a weakened immune system.

About that flavorful miso butter

Not only is grilling oysters easy, but the flavorful miso butter makes it a breeze. It’s just three ingredients: butter, white miso, and sriracha.

If you’re unfamiliar with miso, Hetty McKinnon, author of the cookbook To Asia, With Love, discusses miso in this guide to an everyday Asian pantry. It’s a salty, umami-rich fermented soybean paste that packs a whole lot of flavor into a few small teaspoons.

How to serve grilled oysters

It is best to serve these oysters as soon as they are ready. Here are a few tips and suggestions:

Line a large platter with a layer of rock salt, kosher salt, or even plain uncooked rice. That way, you can nestle the grilled oysters in the salt or rice so they don’t tip over and spill the precious sauce.
Lay out a baguette with the oysters (feel free to warm it up on the grill if you like). You can leave it whole and invite your guests to tear off a piece or two or slice it up.
Pair the oysters with a dry sparkling wine or a fresh, mineral white wine.

preparation time
15 minutes

cooking time
7 minutes

total time
22 minutes

portions
4 servings

yield
24 oysters

2 dozen medium to large fresh oysters in the bowl
4 tablespoon unsalted buttersoftened to room temperature
2 teaspoon White miso paste
1 1/2 teaspoon Sriracha
1 big Lime, seasoned
1 BaguetteTo serve

Preheat grill:

If you are using a gas grill, set it to high, cover with the lid and allow to preheat for 10 minutes.

If using a charcoal grill, light the coals and allow them to heat up. The grill is hot enough when you can place your hand about an inch above the grill grate and hold it there for just a few seconds.
Make the miso butter:

In a small bowl, combine butter, miso paste, and sriracha with a fork until well combined. Set aside until ready to use.
Clean oysters:

Rinse the oysters under cold running water. Use a scrubbing brush or kitchen towel to remove dirt.
Grill oysters:

Place the oysters, flat side up, on the hot grill and cover with the lid. Cook until the oysters burst. They don’t necessarily open wide like a clam, just look for a small tear.

Occasionally an oyster will refuse to open. Don’t worry, it’ll be fully cooked and you can wedge it open with an oyster knife. If you open the oyster and it smells unpleasant or unpleasant, throw it away.

Time varies depending on heat of grill and size of oysters, 3 to 6 minutes.
Place on a platter and open oysters:

Use tongs to place the oysters on a platter, including any oysters that haven’t cracked open (they’re fully cooked and can be eaten unless they have an unpleasant odor).

When the oysters are cool enough to handle, use an oyster knife or paring knife to pry the flat top of each oyster and loosen it from the shell. Do your best not to spill the tasty oyster juices. You want each oyster to be placed in the hollow of its shell. Discard the flat top shell.

Any oysters that haven’t opened should be fairly easy to open. Hold each unopened oyster with a sturdy kitchen towel to protect your hand and insert an oyster knife into the narrow end of the shell. Wiggle until the shell lifts off.
Spooning miso butter onto oysters and grilling again:

Smear about 1/2 teaspoon miso butter on each oyster and place on the grill with tongs. Cover and grill until butter is bubbling, 30 to 60 seconds.
Transfer to disk:

Spread uncooked rice or rock salt on a large platter to stabilize the oysters. (If you like.) Place the oysters on top and sprinkle with a little lime zest.
Surcharge:

Serve with the baguette, shred and dip in the melted miso butter that lingers in the shells.