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Miso Oysters

Miso oysters topped with smoked salmon bacon on a white serving dish
Prep Time
20 min
Cook Time
20 min
Yields
4 servings

These scrumptious broiled miso butter oysters with salmon bacon are unlike any other you’ll find, bringing the ocean straight to your mouth.

Courtesy of Chef Lisa Ahier of SoBo.

Related: Brennan’s Roasted Oysters with Smoked Chili Butter & Manchego Crust

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ingredients

Miso Sauce

1
egg yolk
1
Tbsp white miso paste
1
Tbsp rice vinegar
½
Tbsp sambal oelek chili (or chili garlic sauce)
¾
cup of canola oil

Smoked Salmon Bacon

8
slices of cold smoked salmon (store bought)

Oysters

8
medium oysters (local oysters available to you)
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directions

Step 1

For the miso sauce: combine all the ingredients except the oil in a medium bowl.

Step 2

Whisk gently to combine.

Step 3

Add the oil and whisk to emulsify.

Step 4

For the salmon bacon: lay smoked salmon in a row across a prepared wire sheet and bake at 300°F, until dried out but not burned, about 8 minutes.

Step 5

Take off the rack and let cool for 2-3 minutes.

Step 6

For the oysters: turn the oven up to 400°F and place the un-shucked oysters on a baking sheet and bake for 3 minutes.

Step 7

Then shuck the baked oysters and place them back on the baking sheet. The oysters will be hot and full of liquor, so take extra care shucking.

Step 8

Place salmon bacon and 2 tablespoons miso sauce on top of each oyster and bake until very bubbly and golden brown, about 5 minutes. *The broiler setting is a great way to achieve a brûlée top, but don’t burn them.

Step 9

To serve, turn the empty shells upside down and use them to balance the broiled oysters on top – they act as a good levelling device to rest the broiled oysters on so the filling doesn’t run out of the shell. Serve two per person and enjoy!

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