Smoked Oysters with Spicy Miso Butter
Smoked Oysters with Spicy Miso Butter is a great grilling recipe for easy entertaining by Major League Baseball team, the Seattle Mariners!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 oysters
- 24 fresh oysters live
- 6 tablespoons salted butter 3/4 stick, at room temperature
- 2 tablespoons white miso
- 1 to 2 tablespoons Sriracha more if you like it spicy
- 1 small lime 1 tablespoon of juice and wedges for serving
- 1/8 teaspoon ground black pepper
- 1 bunch scallions thinly sliced on a slight diagonal
- Togarashi seasoning to taste
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.
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.
Build a charcoal fire for direct grilling using Kingsford® Original Charcoal and preheat to 450 degrees Fahrenheit. 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 and place oysters directly over coals with their deeply curved half shells facing upward; grill for approximately 3 minutes. Top each oyster with approximately 1/2 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.
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.
Calories: 29kcal | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 78mg | Potassium: 10mg | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg