Spicy Miso Butter Oysters Recipe

Introduction

Spicy Miso Butter Oysters combine the rich umami of miso and butter with a fiery kick from sriracha. This dish is perfect for oyster lovers looking to elevate their grilling game with bold and exciting flavors.

Ingredients

• 24 fresh oysters
• 6 tablespoons butter (softened)
• 2 tablespoons white miso
• 1 to 2 tablespoons sriracha hot sauce (more or less to taste)
• 1 tablespoon lime juice
• 1/8 teaspoon ground black pepper
• 1 bunch scallions (thinly sliced on a slight diagonal)
• Togarashi seasoning (to taste)

Instructions

1. Step 1: In a small bowl, beat together the softened butter, white miso, sriracha, and lime juice with a spoon. Add a few grinds of black pepper. Set the miso butter mixture aside in the fridge to chill.
2. Step 2: Check that the oysters are alive by ensuring their shells are tightly closed; discard any that are open or damaged. Scrub the oysters thoroughly under running water using a stiff brush. Rinse well and refrigerate until ready to grill.
3. Step 3: When ready to cook, carefully pry open the oyster shells with an oyster knife. Discard the top shell and loosen the oyster meat from the bottom shell while leaving the oyster in place.
4. Step 4: Prepare a hot charcoal grill for direct grilling. Place the oysters on the grill with the curved half shells facing upward over the coals. Grill for about 3 minutes.
5. Step 5: Remove the oysters briefly and top each oyster with approximately 1/2 teaspoon of the miso butter mixture. Adjust the amount based on oyster size.
6. Step 6: Return the oysters to the grill for another 3 minutes to melt the miso butter. Alternatively, you can cook them in a preheated 450°F (230°C) oven in the same manner.
7. Step 7: Serve the oysters in their half shells, garnished with scallions and a sprinkle of togarashi seasoning. Offer lime wedges on the side for added brightness.

Tips & Variations

• Use fresh oysters from a trusted source and ensure they are alive before cooking for safety and best taste.
• If you prefer less heat, reduce the sriracha or omit it altogether and add a pinch of smoked paprika for a smoky flavor instead.
• For a richer flavor, mix a little grated ginger into the miso butter.
• Serve with crusty bread to soak up the flavorful juices.

Storage

Cooked oysters are best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 1 day. Reheat gently in a 350°F (175°C) oven for a few minutes, but avoid overcooking to prevent toughness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of oysters for this recipe?

Yes, any fresh oysters suitable for grilling will work well. Just adjust cooking times slightly depending on oyster size to avoid overcooking.

Is it possible to make the miso butter in advance?

Absolutely. The miso butter can be prepared a day ahead and kept refrigerated, which also helps the flavors meld nicely before use.

Spicy Miso Butter Oysters Recipe

Print Recipe

★★★★★

4.9 from 52 reviews

Delight in the bold flavors of Spicy Miso Butter Oysters, where fresh oysters are grilled and topped with a savory blend of miso, butter, and Sriracha, then garnished with scallions and togarashi seasoning for an irresistible umami kick.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 24 oysters 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Japanese fusion

Ingredients

Scale 1x2x3x

Oysters

• 24 fresh oysters

Miso Butter Sauce

• 6 tablespoons butter, softened
• 2 tablespoons white miso
• 1 to 2 tablespoons Sriracha hot sauce (adjust to taste)
• 1 tablespoon lime juice
• 1/8 teaspoon ground black pepper

Garnish

• 1 bunch scallions, thinly sliced on a slight diagonal
• Togarashi seasoning, to taste
• Lime wedges, for serving

Instructions

1. Prepare the Miso Butter: In a small bowl, combine the softened butter, white miso, Sriracha hot sauce, and lime juice. Mix thoroughly until smooth and well blended. Add a few grinds of black pepper and then refrigerate the mixture until ready to use.
2. Clean the Oysters: Check that the oysters are alive by ensuring their shells are tightly closed; discard any oysters that are open. Scrub the oyster shells thoroughly under running water with a stiff brush to remove any dirt or debris, then rinse well. Refrigerate the oysters until ready for grilling.
3. Shuck the Oysters: When ready to cook, use an oyster knife to pry open the oyster shells. Discard the top shell and carefully loosen the oyster meat from the bottom shell, leaving it nestled in the shell for cooking.
4. Preheat the Grill: Build a hot charcoal fire for direct grilling. Arrange the oysters on the half shell directly over the charcoal with the deeper shell facing upward to hold juices.
5. Grill Oysters Initially: Cook the oysters over direct heat for approximately 3 minutes, allowing them to start cooking through and open slightly.
6. Add Miso Butter Topping: Spoon about 1/2 teaspoon of the chilled miso butter onto each oyster, adjusting quantity for oyster size as needed.
7. Finish Grilling: Return the oysters to the grill and cook for an additional 3 minutes, letting the miso butter melt and infuse the oysters with rich, spicy flavor. Alternatively, you may cook them in a preheated 450°F oven following the same timing.
8. Garnish and Serve: Remove oysters from the grill, scatter thinly sliced scallions over the top, and sprinkle with togarashi seasoning. Serve immediately in the half shells with fresh lime wedges on the side for squeezing.

Notes

• Ensure oysters are fresh and alive before cooking to avoid foodborne illness.
• If you don’t have a charcoal grill, you can use a preheated oven at 450°F for approximately 6 minutes total, adding the miso butter halfway through cooking.
• Adjust the amount of Sriracha to your preferred spice level.
• Use a proper oyster knife and wear a protective glove or towel to safely shuck oysters.
• Togarashi adds a lovely Japanese chili flavor, but you can substitute with a pinch of cayenne or chili flakes if unavailable.

Keywords: oysters, grilled oysters, miso butter, spicy oysters, appetizer, Japanese seasoning, seafood, Sriracha, togarashi