Spicy Miso Butter Oysters

Spicy Miso Butter Oysters a delicious oyster recipe with miso compound butter to easily flavor the oysters before smoking, grilling or baking.

Course Appetizer

Cuisine Asian

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 87kcal

Author Seattle Mariners

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