Spicy Miso Butter Oysters a delicious oyster recipe using miso compound butter to easily flavor the oysters before smoking, grilling or baking.
Miso butter recipe
These oysters on the shell are full of flavor! And freshness with a simple, make-ahead compound butter, lime juice, and scallions.
This recipe was sent to me from Major League Baseball team the Seattle Mariners. As part of a partnership with Kingsford to showcase how their Asian inspired oyster recipe is delicious paired with Kingsford Charcoal.
It’s simply fresh oysters, miso compound butter and toppings. The butter is a mixture of umami-rich white miso paste, lime juice and sriracha hot sauce.
Once the miso butter is melted onto the smoked oysters and topped with sliced scallion and togarashi, these oysters really knock it out of the park!
Ingredients
- Fresh live oysters
- Miso butter – room temperature butter, white miso and sriracha. This miso butter can be stored refrigerated for up to a month or frozen for up to 6 months. Simple compound butters can really elevate any dish—especially smoked and grilled foods. This Spicy Miso Butter is amazing on grilled seafood, bread, asparagus, corn on the cob and so much more!
- Lime
- Scallions
- Shichimi Togarashi seasoning – a common Japanese condiment, togarashi seasoning has a bright ctirusy flavor with spice, ginger and sesame among other things. Having trouble findiing togarashi? Substitute your favorite all-purpose seasoning, make your own togarashi by processing sesame seeds, seaweed sheets, black pepper, red pepper, ginger and citrus zest until combined in a food processor or using a mortar and pestle.
Step by step instructions
- Start with the freshest live oysters you can find. Confirm shells are tightly closed and discard any that are not. Scrub oysters with a stiff brush under running water. Rinse well and refrigerate until ready to grill. Shuck and loosen oysters from bottom shell when ready to serve.
- Prepare miso butter stirring together room temperature butter with white miso, sriracha and black pepper.
- Heat charcoal grill until coals are hot.
- Place shucked oysters directly over coals with their deeply curved half shells facing upward; grill for approximately 3 minutes. Top each oyster with approximately ½ teaspoon of 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 to continue smoking until butter is melted.
- Serve topped with a squeeze of lime, togarashi seasoning and sliced scallions.
- Enjoy!
Yield
The standard serving size for oysters is about 3-4 oysters per person. So this recipe calls for 24 oysters or about 6-8 servings. Or adjust yield in the recipe card below.
📖 Recipe
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
- ⅛ teaspoon ground black pepper
- 1 bunch scallions thinly sliced on a slight diagonal
- Togarashi seasoning to taste
Instructions
- 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.6 tablespoons butter, 2 tablespoons white miso, 1 to 2 tablespoons sriracha hot sauce, 1 tablespoon lime juice, ⅛ teaspoon ground black pepper
- 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. When ready to cook pry oyster shells apart with an oyster knife. Discard the top shell and loosen the oyster meat with the tip of the oyster knife. Leave the oysters in the bottom shells.24 fresh oysters
- Build a hot charcoal fire for direct grilling. Then place oysters on the half shell directly over coals with their deeply curved half shells facing upward. Grill for approximately 3 minutes. Then top each oyster with approximately ½ teaspoon of 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 to melt the miso compound butter. Or cook in a preheated 450 degree oven in the same way.
- 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.1 bunch scallions, Togarashi seasoning
Nutrition
Lisa | Garlic & Zest
The only “smoked” oysters I’ve ever had came out of a can, and I didn’t like them — but this is a whole new level and they look and sound fabulous! We grill our oysters (from the Chesapeake Bay) but I think we need to step up our seafood game, now!
penelopi
I normally do not like oysters but this sauce I have to give them one more chance. 🙂
Cindy Gordon
Love the sound of the miso sauce! I think this would be a fun dish to make for my husband!
Sara Welch
What an awesome appetizer! This looks like a restaurant worthy dish, indeed!
Sandi
I never thought to cook oysters on the grill, I love your step by step instructions.
Toni
This was really amazing! Everyone at my house really loved it!
moozi
Bundles of thanks for this amazing recipe ,,,,,,,,,,,,,,,,
You made my day ,,,,,,,,,,,,
Am so foody person ,,,,,,,,,,
Thank you so much